The perfect bowl of comfort for the last few chilly nights of spring.

Potato Leek Soup with Herbed Socca Bread

by Dishing Up the Dirt

Prep Time: 25 minutes  |  Cook Time: 45-60 minutes  |  Serves: 4-6



  • 2 Tablespoons grass fed butter (can sub olive oil if need be)
  • 3 large leeks, finely chopped (white and light green parts only)
  • 3 cloves of garlic, minced
  • 2 pounds of potatoes, scrubbed clean (no need to peel) and chopped into 1/2 inch chunks (yukon gold, Kennebec or Russet will work just fine)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 4 cups vegetable stock
  • Salt + pepper to taste

Herbed Socca Flatbread

  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon cumin
  • 1 cup chickpea flour
  • 1 cup water
  • 1 1/2 Tablespoons olive oil + more for the pan
  • 1/2 teaspoon salt
  • 2 cloves of garlic, minced
  • sprinkle of black/white sesame seeds for topping


  1. In a dutch oven heat the butter over medium heat. Add the leeks and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute longer. Stir in the potatoes, salt, thyme, crushed red pepper flakes, and bay leaf. Cook for about 1 minute. Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes.
  2. Carefully puree the soup in a high speed blender until smooth and creamy (this may need to be done in two batches depending on your blender) Alternately you can use an immersion blender but I find the soup is creamier when pureed with a high speed blender. Return the pureed soup to the pan and keep warm on a low heat. Season the soup with salt and pepper.
  3. While the soup simmers prepare your socca flatbread. Preheat the oven to 450F.
  4. Using a mortar and pestle grind the rosemary, thyme, salt, black peppercorns and cumin.
  5. In a medium bowl combine the chickpea flour, water, oil, salt and garlic. Stir in half of the herbed mixture and let the batter rest for 20-25 minutes.
  6. Pour the batter into a well greased 10 inch cast iron skillet (make sure it is greased really well to prevent sticking) Sprinkle with the remaining herbs and sesame seeds. Bake in the oven until lightly browned, about 10-12 minutes.
  7. Serve the soup with the socca flatbread and a glass of your favorite house red wine.


  • Use this recipe as a guide.
  • Adjust measurements and ingredients as necessary.
  • Taste test as you go.
  • Cooking times vary from kitchen to kitchen and ingredient to ingredient so keep that in mind.

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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