Potato Leek Soup

Los Angeles has seen some beautiful weather over the last few days and nothing makes me happier than eating soup while I listen to the rain.  I learned this recipe a few years ago while I was working with a holistic healer and loved it so much, I have brought it into my home. 


  • 8 medium red potatoes washed and chopped
  • 1 leek trimmed and chopped
  • 3 teaspoons dried thyme
  • 4 cups of spring water or enough water to cover potatoes
  • 2 tablespoons safflower oil
  • salt to taste


  • Heat safflower oil over medium heat
  • Add leek and saute until fragrant, about two minutes
  • Add two teaspoons dried thyme and saute for another minute
  • Add potatoes and water, bring to a low boil
  • Continue to cook until potatoes are soft, about 15 minutes
  • Remove large chunks of potatoes and blend in a blender
  • Return to pot and continue this process until all large chunks are blended
  • Garnish with pinch of dried thyme and enjoy with fresh bread

*for a creamier soup, add a touch of cream or milk