Potato Leek Soup: the Holiday Series

As we’re now in the heart (or gut) of fall, there’s no more hiding from the cold snap that is winter. As Jon Snow would say, “Winter is Coming.” BUT! Because we don’t live in the Seven Kingdoms, the winter season has potential to bring us more joy than white walkers can promise. If you don’t know what I’m talking about, stop what you’re doing right now (yes, even reading this) and turn on Game of Thrones. Anywho… my point to all of this is, the Holidays are coming! While some of you may roll your eyes, I’ll be over here rolling my pie dough and creating oodles and oodles of recipes for the holiday season. If nothing about the holidays bring you joy, at least let the coziness of comfort foods and baked goods warm your icy heart (I’m only half joking).

I certainly believe food to be the gateway to everyone’s heart, so I’m creating the Holiday Series full of healthier holiday foods. I once read that the average person gains something like 4 pounds around the holidays… While I’m not opposed to gaining 1 or 2 temporarily, it doesn’t need to be this way. This holiday season, seasonal vegetables have been my comfort food and I’m ready to share it with the world! This holiday series will include weekly recipes inspired by family, innovation, seasonality (sorry-probably not going to be including fresh salsa), and tradition. Although not everything is going to be vegan, gluten-free, or dairy-free I will promise to provide options and hopefully you’ll find something to bring to your holiday gatherings.

So first up on the list is… *drumroll* [but not really because the beans have been spilled on Instagram]… Potato leek soup! You might be entirely underwhelmed by the idea of potato leek soup, but I wanted to start with a simple, bulk recipe. AND it is anything but underwhelming. I [of course] added garlic and scallions to this recipe to jazz up the flavor and this will kick off the holiday series to a healthy, yet hearty start. Without any more of my blab, here you have it! This recipe is gluten-free, vegetarian, and can easily be made vegan.


  • 4 Tbsp of butter (can use olive oil to make recipe vegan)
  • 2 leeks
  • 4 cups of vegetable broth
  • 6 baby red potatoes, peeled and diced
  • 4 cloves of garlic, minced
  • 1/8 cup of parsley (I used dried parsley)
  • 1 tsp of thyme
  • 1 bunch of scallions, chopped (optional as a garnish)
  • salt & pepper to taste


  1. Peel & dice baby reds to desired size for soup and set aside. I cut mine into roughly 3/4 inch cubes
  2. Prep the leeks and sauté in 2 tbsp of butter to soften (excellent leek cleaning/ prepping instructions are linked here)
  3. While the leeks are softening, brown the minced garlic in remaining 2 tbsp of butter in a stock pot over medium heat until fragrant (about 3-5 minutes)
  4. Once garlic is browned, add the vegetable broth, softened leeks, diced potatoes, parsley, and thyme. IMG_3215
  5. Cook over medium/low heat and simmer for 20-25 minutes, or until potatoes are soft
  6. Salt and pepper to taste and garnish with chopped scallions


I wanted to kick off the holiday series with a soup, because soups are the perfect bulk recipe whether it’s for a large group or your lunch for the week. I’ve made this soup two weeks in a row now, and used it as my lunch in a mason jar [see below]. If your office is like mine (freezing), this will be the perfect thing to warm you up. Lastly, soup is soooooo incredibly simple to make, convenient, and one of my favorite seasonal foods. I hope you (and your loved ones) enjoy this soup, it’s been one of my favorite simple meals thus far. Let me know your thoughts and please reach out with any requests for recipes and stay tuned for next week’s recipe in the holiday series!