Fall Potato Leek Soup with Sundried Tomato Garnish

Fall is here! Well, lets be honest, summer never really came this year. But the air is getting cool and crisp, the leaves are starting to change colours and it is my favourite time of year. Time to put on a comfy sweatshirt and curl up with a good book and a hot bowl of soup.

Potato Leek Soup with Sundried Tomato Garnish

Serving size: 4 large bowls of soup


2 tbsp organic butter (or sub in 2 tbsp coconut oil + sea salt)
3 cloves of fresh garlic, pressed
5-6 small-medium potatoes, peeled and coarsely diced
3 leeks, diced (white and light green parts only)
1 small package of goat cheese (or skip for a vegan option)
5 cups organic vegetable broth
Sulphite-free sundried tomatoes
Sea salt and pepper to taste


In a big pot, heat up butter or coconut oil. Add in fresh garlic, potatoes and leeks and cook 5 minutes stirring continuously. Stir in vegetable broth, reduce heat and simmer for 20 min. until potatoes are soft.

If you’re lucky like me, you have an immersion blender for this next part. (Side note: when I first got an immersion blender as a gift, I had no idea what I would use it for. Now I use it all the time and am so grateful to have this small but powerful kitchen tool. If you don’t have one yet, I highly recommend you add this to your Christmas wish list).

Purée mixture with your immersion blender then add goat cheese and blend that in. If you don’t have an immersion blender, toss in your goat cheese then puree the soup in your food processor in batches. Season with sea salt and pepper to taste. Scoop generous spoonfuls into your bowl and garnish with sundried tomatoes.

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