Ready in 30 minutes this soup can make a hardy meal especially as we get into colder days. In this recipe we use the dark greensIf you like a higher protein version try using the white beans instead.
Prep Time20 minsCook Time10 minsTotal Time30 mins
2 2 large leeks, white and pale green parts only, rinsed and roughly chopped
1 small onion, diced
1 tsp fresh savoury or thyme, chopped
2 large baking potatoes skins on, scrubbed, and cut into a ½-inch dice
⅓ cup plain Greek yogurt
6 cups vegetable stock or chicken stock
1 ½ tbsp Italian parsley, plus more for garnish, chopped
1Cut off roots of leeks and discard.
Cut leeks greens, rinse thoroughly and tie it with twine then set it aside.
2Cut the leeks lengthwise in quarters then slice thinly. Make sure you wash the leeks to get rid of all the garden dirt. Drain and set aside.
3Heat the olive oil in heavy pot over medium to high heat.
4Add the onions, white parts of leeks and savoury and saute until to soften.
5Add the potatoes. Cover and turn down the heat. Stir only occasionally until softened- about 8-10 minutes.
Now turn increase heat and stir constantly until evaporated.
****Alternatively use 2 cans of white beans, drained and add it with the stock in the next step *******
6Add stock and the bundle of greens and bring to a boil.
7Turn the heat down and cook another 15 minutes. Add salt to taste.
8Remove the greens and blend. Bring soup to simmer.
9Add chopped parsley and ground fresh black pepper.
Ingredients
2 2 large leeks, white and pale green parts only, rinsed and roughly chopped
1 small onion, diced
1 tsp fresh savoury or thyme, chopped
2 large baking potatoes skins on, scrubbed, and cut into a ½-inch dice
⅓ cup plain Greek yogurt
6 cups vegetable stock or chicken stock
1 ½ tbsp Italian parsley, plus more for garnish, chopped
Directions
1Cut off roots of leeks and discard.
Cut leeks greens, rinse thoroughly and tie it with twine then set it aside.
2Cut the leeks lengthwise in quarters then slice thinly. Make sure you wash the leeks to get rid of all the garden dirt. Drain and set aside.
3Heat the olive oil in heavy pot over medium to high heat.
4Add the onions, white parts of leeks and savoury and saute until to soften.
5Add the potatoes. Cover and turn down the heat. Stir only occasionally until softened- about 8-10 minutes.
Now turn increase heat and stir constantly until evaporated.
****Alternatively use 2 cans of white beans, drained and add it with the stock in the next step *******
6Add stock and the bundle of greens and bring to a boil.
7Turn the heat down and cook another 15 minutes. Add salt to taste.
8Remove the greens and blend. Bring soup to simmer.
9Add chopped parsley and ground fresh black pepper.
Hello, how many leeks do you need for this recipe? Thank you
Hello Chantal
Our sincerest apologies! We missed adding the leeks in the recipes entirely. (how embarrassing)
Two leeks should be sufficient for this recipe. Let us know how it works for you and if you have any tweaks you’d offer to improve it.
Daniela Hammond
Olive the Best
How many leeks are used in this recipe
Hello Monique –
Our sincerest apologies! We missed adding the leeks in the recipes entirely. (how embarrassing)
Two leeks should be sufficient for this recipe. Let us know how it works for you and if you have any tweaks you’d offer to improve it.
Daniela Hammond
Olive the Best