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Calories 97 kcal


  • 4 tablespoon butter or olive oil
  • 2 lbs russet potatoes, peeled and chopped
  • 2 stalks celery, roughly chopped
  • 3 whole carrots, chopped
  • 1 each bay leaf We grow our own
  • 1.5 teaspoon fresh thyme, finely chopped
  • 8 cups vegetable broth We make and can our own
  • 2 teaspoon sea salt
  • 1 cup Half and Half or heavy whipping cream
  • Chopped fresh chives for garnish


  • In a large (6-quart) pot, heat the butter on medium-high heat until it melts and starts to foams up. Continue to heat until the butter just begins to brown.
  • Immediately toss in the sliced leeks, carrots, and celery. Stir to coat with the butter. Cook until the leeks are translucent and slightly wilted.
  • Put the vegetable or chicken stock, potatoes, leeks, celery, bay leaf, and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
  • Remove the bay leaf.
  • Blend about ½ the soup depending on how chunky you want the soup with an immersion blender (or in batches in a blender or food processor) and return to the pan.
  • Add the Half and Half or cream and simmer until the soup has thickened, about 20 minutes. Add more salt to taste. Serve garnished with chopped fresh chives.


Calories: 97kcalCarbohydrates: 25gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12171mgPotassium: 6mgFiber: 1gSugar: 16gVitamin A: 4066IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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