Gar-Leeky Cilantro Potato Soup

READY IN: 35mins
Recipe by NoThyme2Cook

Creamy and delicious comfort food for a cold winter evening! Bonus: It's gluten and dairy free!

Top Review by Maryland Jim

This is a very nice soup. We love leeks, garlic, and potatoes so this was a no brainer for us. Have to admit that I did NOT use organic chicken broth nor did I use the broccoli. We did do the sour cream and it gives the soup a nice touch. Next I may try a bit more cilantro. Made for Spring Pick a Chef 2012.

Ingredients Nutrition


  1. Saute chopped garlic and leeks in olive oil while you peel and dice the potatoes. When the leeks are softened, add the broth and bring back to a boil. Add the potatoes and cook until soft. Add a cup or two of water if needed. While the potatoes are cooking remove the large stems of the cilantro and chop. Add cilantro for the last 5 minutes of cooking. I use a hand blender at this point to smooth the soup, but if you are more patient than me, you can cook it another few minutes until the starch in the potatoes thickens it up.
  2. The broccoli adds more nutritional value but sort of mutes the cilantro. Leave it out for a stronger cilantro taste.
  3. If you're not dairy conscious, serve with a dollop of sour cream on top!

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