Rustic Potato Leek Soup with Basil-Parsley Pesto
Prep time
Cook time
Total time
This recipe makes a thick and hearty soup. If you want a creamier finish, feel free to add more broth until it reaches your desired consistency.
Serves: 6 serings
Potato Leek Soup
  • 2 tablespoons extra-virgin olive oil
  • 3 medium to large leeks, white and light green parts only, halved and thinly sliced
  • 1 large garlic clove, chopped
  • ½ teaspoon kosher salt, plus additional to taste
  • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch cubes
  • 6 cups chicken or vegetable broth (for vegan)
Basil-Parsley Pesto
  • 1 packed cup fresh basil
  • 1 packed cup flat-leaf parsley
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons pine nuts or ¼ cup walnuts
  • 1 medium to large garlic clove, chopped
  • ½ teaspoon kosher salt
Potato Leek Soup
  1. Heat oil in a large Dutch oven or stockpot over medium-low heat. Add leeks, garlic, and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.
  2. Add potatoes and broth. Cover and increase heat to medium. Bring soup to a low boil, uncover, and cook for 30 minutes. Decrease heat to medium-low if the soup bubbles up too much.
  3. Puree the soup with an immersion blender until smooth, or let cool for 15 minutes and puree it in batches in your blender.
  4. Taste and add more salt, if desired.
  1. Put the basil, parsley, olive oil, nuts, garlic, and salt in your food processor or blender. Pulse until combined, but still a little chunky.
  2. To serve, ladle soup into bowls and spoon pesto on each serving.
Recipe by Go Dairy Free at