Food and Wine – Leek Potato Soup Recipe

Food and wine pairing for cozy winter meals including this delicious Leek Potato Soup with Red wine.

leek potato soup recipe
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  • 4 cups organic vegetable broth
  • 1/4 cup plus 2 tablespoons pine nuts
  • 3 tablespoons extra virgin olive oil
  • 2 cups sliced leeks
  • 2 cups white skinned potatoes, diced
  • 1 cup Spanish onion, chopped
  • 1 teaspoon sea salt
  • 2 organic Granny Smith apples, chopped
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh thyme


  1. Place the vegetable broth and pine nuts in a high speed blender and process until smooth and creamy. Set creamy broth aside.
  2. Heat the oil over medium heat in a 5.5 quart ceramic stock pot. Immediately add the leeks, potatoes and onions and sauté for 8 to 10 minutes, until soft. Season with salt to taste.
  3. Next, to the stock pot, add the chopped apples and sauté for 4 to 5 minutes, until apples soften. Sprinkle with white pepper and nutmeg. Add the lemon juice and thyme and cook until liquid is reduced, about 2 or 3 minutes.
  4. Pour the creamy broth in with the onions, leeks and apples.
  5. Transfer the hot soup to a stainless steel high speed blender and pulse for 20-40 seconds until smooth and creamy. Alternatively, add the soup to a large bowl and use a handheld stick blender and process ingredients until smooth and creamy.
  6. Return to the large stock pot and simmer over low heat for 20 to 25 minutes. Serve warm.

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