Leek & Potato Soup With A Twist!

Our neighbor has an amazing garden and recently gave us a basket filled with beautiful fresh leeks. I decided to make a leek and potato soup, with a little bit of a twist, that my family typically makes during the winter months. Sometimes, you just crave certain dishes :)

Leek and potato soup is a delicious first course meal that is suitable for any occasion. A simple dish to prepare that is low in calories and full of nutrition.

We added farro to this dish, which unfortunately is not gluten-free, but feel free to replace with rice or quinoa for a gluten-free alternative. Farro is an ancient whole grain that is packed with nutrients, including lots of fiber and protein, plus a great source of vitamins and minerals such as, B vitamins, iron, magnesium, and zinc.

So here you go….. a healthy leek and potato soup based on my families traditional recipe. It was so delicious that I forgot to take pictures of the soup. It happens 😊


Yields: 4 servings

Prep time: 15 min

Cooking time: 30 to 40 min


  • 2 large leeks, cleaned well and roughly chopped (about 2 cups)

  • 4 medium potatoes, peeled and cut into small dice

  • 1 large zucchini, peeled and cut into small dice

  • 3 tablespoons extra virgin olive oil plus more for garnish

  • 2 garlic cloves, peeled and smashed

  • 7 to 8 cups hot water

  • Parmigiano rind

  • Sea salt to taste

  • Ground black pepper to taste

To prepare the farro:

  • 6 cups of water

  • 2 cups farro, rinsed and drained (can substitute with rice or quinoa for a gluten-free version)

  • 1 bay leaf

  • 1 garlic clove, whole

  • 1/2 teaspoon sea sat

Final touch:

  • Freshly grated Parmigiano Reggiano for garnish

  • Sprinkle of extra virgin olive oil for garnish


  1. Leeks are notoriously sandy and dirty so be sure to wash them well. Begin by cutting the root ends and removing the thick dark green parts. Cut the leeks in half lengthwise and rise each half under cold water, pulling apart the layers to remove any dirt that is tucked inside. Peel and cut potatoes and zucchini.

  2. Heat oil in a Dutch oven, then add olive oil, garlic and leeks and cook on medium-low heat for about 2 to 3 minutes. Add potatoes and zucchini, pus 2 to 3 tablespoons of water. Mix well and cook for another 4 to 5 minutes. Add hot water and bring to a boil, then lower heat and simmer covered for 35 to 40 minutes, stirring occasionally until potatoes are tender. Top with more hot water if necessary. Use a potato masher to lightly mash the ingredients in the soup then add salt and pepper to taste.

  3. While vegetables are cooking, prepare the farro. Using a saucepan, bring water to boil over high heat. Add bay leaf, garlic, salt and stir to combine. Reduce heat to simmer and cook covered for 30 to 35 minutes. Drain completely and remove the bay leaf and garlic. Puff with a fork, taste and season with extra salt if needed.

  4. Once the soup and farro are done, transfer your desired amount of farro to a soup bowl and top with the soup. Garnish with freshly grated Parmigiano-Reggiano and a sprinkle of extra virgin olive oil.


  • The soup can be stored in the freezer for up to 2 months. Defrost the soup in the refrigerator and then reheat on stovetop over medium heat until hot.

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