Zero Waste Leek Soup



  • 3 large leeks
  • 2 tbsp butter
  • 4 cups chicken or vegetable stock
  • 2 pounds potatoes, peeled, diced into small pieces
  • 1 tsp salt to taste
  • Pinch dried marjoram
  • 1 or 2 sprigs fresh thyme, or 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • White or black pepper to taste
  1. Cut off the roots and the tough dark green tops of the leeks. Don’t throw it out! Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside.
  2. Slice the white and light green parts of the leeks crosswise into slices. Place it in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.
  3. Melt butter on medium heat in a pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened.
  4. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
  5. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
  6. Remove and discard the bay leaf and thyme sprig. Blend it. Add freshly ground pepper and more salt to taste.
  7. Clean roots and green tops leftovers carefully, coat in a flour, then fry them for a couple of minutes, until they go crisp. You can use it as a great crunchy topping on your soup.