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Creamy Potato Leek Soup

Course: Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Bobby Parrish


  • 2.5 pounds yukon gold potatoes peeled & cubed
  • 2 leeks cleaned and chopped
  • 1 medium size onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled & chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 2 quarts low sodium veggie stock/broth
  • Olive oil
  • Kosher salt
  • Freshly cracked pepper
  • Pepitas pumpkin seeds, fresh or roasted
  • Smoked paprika


  1. Pre-heat a heavy bottom soup pot over medium heat with 3 tablespoons of olive oil. Add the potatoes, next 4 ingredients, 1.5 teaspoons salt, and a couple cracks of pepper. Cook for 10 minutes then add the cumin and thyme. Cook for another 3-5 minutes until the veggies have softened. Add the veggie stock, bring to a boil, and reduce to a simmer for 40 minutes. Check for seasoning after 20 minutes, you going to need 1-2 teaspoons more of salt. I was surprised how much I had to season this soup to really bring out the flavor.
  2. While the soup is cooking, add 1 teaspoon of smoked paprika and 2 tablespoons of olive oil to a small pan/pot and cook over low heat for 5-7 minutes until the red color really infuses into the oil.Take off heat and set aside.
  3. Puree the soup using a stick blender or regular blender until its creamy and dreamy. Check for seasoning, there is a good chance you will need more salt, seriously! To serve, fill a bowl with the soup and garnish with some pepitas and use a spoon to drizzle in some paprika oil.