This is a simple, but hearty soup.

It’s such a classic “basic” soup recipe, you can even use it as a basis for more complex soups. For example, add some additional cooked vegetables like chopped broccoli, corn or cauliflower. Or enjoy the simplicity as is with some crusty bread and a crisp, green salad.

Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 4 servings
Level: Easy


  • 2 leeks, white part only, thinly sliced
  • 1 pound potatoes, peeled and diced
  • 3 cups vegetable stock
  • 2 bay leaves
  • 1/2 cup unsweetened almond milk (Silk brand)
  • 1/8 t. nutmeg
  • Salt and pepper to taste
  • Chives, chopped for garnish (optional)



  1. Put 3 T. of the vegetable stock in a soup pot on medium high heat and sauté the leeks until soft and translucent tender, about five minutes.
  2. Add the remaining ingredients and bring to boil.
  3. Reduce heat and simmer for twenty minutes.
  4. Remove the bay leaf. Add salt and fresh ground black pepper to taste.
  5. Serve garnished with chopped chives and fresh ground nutmeg.
  6. Serve with bread and garden salad.

Enjoy our Creamy Leek & Potato Soup, let us know what you think