Potato, Leek and Cilantro Soup

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist.


  • Homemade green onion infused olive oil (recipe link)
  • Farm fresh local garlic
  • Farm fresh local red potatoes
  • Sea salt
  • Farm fresh local leeks
  • Farm fresh local cilantro
  • White pepper
  • Ground pepper
  • Smoked paprika


Mince four cloves garlic and cook in one tablespoon green onion infused olive oil in a metal soup pot for two minutes. Chop four cups red potatoes and add to soup pot with one half teaspoon salt, one cup water and cook for five minutes with the lid off. Add five cups water to soup pot, cover and bring to a boil. Reduce heat to medium low and cook covered for fifteen minutes. Wash leeks, slice one cup leek whites, stir leeks into soup pot, cover and cook for five minutes on medium low heat. Wash cilantro, remove one cup leaves from stems. Remove soup from heat, stir in cilantro, one half teaspoon white pepper, one half teaspoon ground pepper, one half teaspoon smoked paprika and let sit for one minute covered. Blend soup directly in pot with hand blender to desired consistency. Taste, adjust seasonings as needed.

Photo(s) by Kristin Celeste Shroeger