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–+ servings

California-Style Chunky Potato Leek Tomato Soup

This rustic, chunky soup blends creamy potatoes, leeks, and tomatoes for a comforting, vegan-friendly bowl with a California twist.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Quick Meals, Soup
Cuisine: American, French
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons California olive oil
  • 1 medium white onion diced
  • 3 leeks white and light green parts only, halved lengthwise and sliced
  • 1 rib celery diced
  • 5 cloves garlic minced
  • 1/2 cup dry white wine from Napa Valley
  • 1 1/4 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 cup canned crushed tomatoes fire-roasted preferred
  • 6 cups vegetable stock low-sodium
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper or less, to taste
  • fine sea salt to taste
  • freshly cracked black pepper to taste
  • optional: homemade croutons from San Francisco sourdough for garnish

Method
 

  1. In a large stockpot over medium-high heat, warm the olive oil. Add the diced onion and cook for 5 minutes, stirring now and then, until softened.
  2. Stir in the sliced leeks, celery, and minced garlic. Continue cooking for 3 minutes, stirring often, until the leeks are tender.
  3. Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the cubed potatoes, crushed tomatoes, vegetable stock, thyme sprigs, bay leaves, and cayenne. Stir everything together.
  4. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 10 to 15 minutes, until the potatoes are fork-tender.
  5. Remove and discard the bay leaves and thyme stems. Taste the soup and season with salt and pepper as needed.
  6. Ladle the soup into bowls and serve warm, topped with sourdough croutons if desired.

Nutrition

Calories: 220kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 680mgFiber: 5gSugar: 8g

Notes

For a creamier texture, blend half the soup before serving. Store leftovers in the fridge for up to 4 days. This soup freezes well for up to 3 months. Avoid overcooking the potatoes—they should hold their shape. Add a squeeze of Meyer lemon for brightness.

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