The best of the firstfruits of spring.

Broccoli & Potato Leek Soup with Lemon and Thyme

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30-45 minutes  |  Serves: 4-6


  • 2 1/2 TBS grapeseed oil (or oil of choice)
  • 3 large leeks, diced (white and light green parts only)
  • 1 large head of broccoli, cut into florets
  • 1 large russet potato, scrubbed clean and cut into 1/4 inch cubes
  • 4 cloves of garlic, minced
  • 5-6 cups vegetable stock (plus more if needed)
  • 3 tsp chopped fresh thyme (or 1 tsp dried thyme)
  • 1/2 tsp paprika
  • 1 heaping TBS fresh lemon juice (more to taste if necessary)
  • Salt and pepper to taste

Garnishes: (optional)

  • 1/4 cup organic parmesan cheese
  • Fresh thyme sprigs
  • Olive oil


  1. In a medium saucepan over medium heat add the oil. Stir in the leeks and saute` for about 3 minutes. Add the garlic and cook for about 2 more minutes.
  2. Add broccoli florets, potato, thyme, and paprika. Cook for about 1 minute stirring often.
  3. Add veggie stock and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
  4. Carefully puree the soup with an immersion blender (or in batches puree soup in a blender) Add more stock or water if soup is too thick.
  5. Season to taste with salt, pepper, and 1 TBS lemon juice.
  6. Garnish each bowl with parmesan cheese, fresh thyme sprigs, a drizzle of olive oil, and more salt and pepper. If need be squeeze a bit more lemon. Enjoy.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Always use your best judgment and taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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