Simple and delicious, this is a classic winter soup that is easy and quick to prepare – it just involves a little prep time to cut the veggies and then time to let them soften before you blend it up into a creamy and flavourful soup. The thyme gives it the classic savoury flavour that you’re looking for. I mostly use dried thyme since I usually make this soup in the winter and many herbs don’t make it through our snow-packed, chilly winters. But if you live in a milder climate and have fresh thyme on hand, that is always the way to go.
We like to serve this creamy comfort soup with a slice of gluten-free toast for a satisfying meal. Check out our ‘Favourite gluten-free foods‘ post for a list of gluten-free breads we like. FYI: if you’re new to gluten-free breads, many homemade breads are delicious when eaten fresh. But the store-bought breads are best toasted, and are found in the freezer section of the ‘health food/organic’ section of grocery and health food stores.
- 3-4 Tbsp olive oil
- 6-8 medium potatoes, peeled and chopped into 1" cubes
- 2 large leeks, sliced into rounds
- 6 cups veggie stock or 6 cups water + 1 veggie bouillon cube
- 2 tsp dried thyme, or 1-2 Tbsp chopped fresh thyme
- ½ tsp dried dill, or 1 tsp chopped fresh dill (optional)
- 1-2 tsp sea salt
- ½ tsp black pepper, and more to taste
- Heat olive oil in a large pot over medium heat.
- Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
- Add in thyme, salt, & pepper, and dill if using. Saute for another 5-10 minutes.
- Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
- At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.
- Taste and add more salt and pepper if necessary.
- Garnish with fresh parsley or pumpkin seeds, and serve along side your favourite gluten-free toast.