Potato and Leek Soup Recipe

  • 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
  • ½ 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 little bit. 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 and cook over medium-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!
  4. To serve, fill a bowl with the soup and garnish with some pepitas and use a spoon to drizzle in some paprika oil.