Dishing Up the Dirt

Broccoli & Potato Leek Soup with Lemon & Thyme

You know spring has arrived when you have to change your clothes 3 different times in one day.

1. Early mornings at the farm require insulated Carhartt overalls , hats, and huge mugs of hot coffee.

2. Mid afternoons at the farm and we are stripped down to t-shirts and regular jeans chugging pints of cold water.

3. Late afternoons / early evenings and it’s a fleece-lined jacket, sweatpants, and a glass of red wine to warm up with type of situation.

I for one can’t keep up! Did I mention we are due for a lot of rain this coming week? Time to break out the rain gear!

The weather forecast may be all over the place but at least we can rely on delicious and healthy soups to help us ease into the crazy and often unpredictable spring.

I love this soup because it is hearty enough to enjoy on a chilly evening yet it is still full of light and refreshing flavors that get our bodies and minds craving all things spring! Grab a spoon and enjoy!

Broccoli & Potato Leek Soup with Lemon and Thyme

Prep Time: 15 minutes    Cook Time: 30-45 mins.    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
  • 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

Leave a Reply

22 thoughts on “Broccoli & Potato Leek Soup with Lemon & Thyme

  1. Yep, this would get me in the spring mood, especially after our snow yesterday. It looks lovely, I love leeks in soup.

    1. Andrea says:

      eek! snow? This soup will surely make things a little sunnier in your neck of the woods!

  2. Harmony says:

    I just bought broccoli not realizing I already had enough in the fridge and I already have leeks. This post was made for me!

    1. Andrea says:

      It sure was πŸ™‚ Enjoy!

      1. Harmony says:

        To follow-up, SO yummy!

  3. This sounds perfect right about now!

  4. You always make me miss farm life – even if it does require a change of clothes 3 times per day. It’s supposed to snow here tomorrow (unfortunately), so soup sounds like the perfect thing.

    1. Andrea says:

      More snow? Soup to the rescue! Stay warm!

  5. I usually don’t want soup once it starts to get warm out but this looks so perfectly light and delicious! I’ll definitely be adding to my “to-make” list!

  6. That sounds like a lot of laundry to me! I can barely keep up with one outfit a day πŸ™‚ Potato-leek soup is the perfect spring soup – warm but still delicate flavors! I love this twist with the broccoli, lemon and thyme. Sounds like a delicious combo!

    1. Andrea says:

      The good news about farm clothes is that they are so dirty that we don’t do more than one load of laundry a week (since things will just get dirty right away!) sometimes we even go two weeks! Don’t judge πŸ™‚

  7. Julia says:

    Spring’s funny like that with all the temperature changes…it’s been super cold here in the mornings to, which transitions into t-shirt weather and then cold again. And we’re going to be getting rain this week too! Looks like we’re on the same Spring Fever weather train! This soup looks deliciouuuuuus!!!!

    1. Andrea says:

      Thank you! Cheers to the same weather pattern!

  8. Maria Tadic says:

    This looks so great! I love broccoli soup – but never thought about adding potatoes – I bet it’s nice and creamy after that! I save parmesan cheese rinds, and think cooking one of those in with this soup would be awesome! Definitely want to try this!! Yum!!

  9. Yum! Lovely styling. And I have to ask.. where did you get that bowl in the last photo? Love it πŸ™‚

    1. Andrea says:

      Thank you! I bought the bowl at a local shop call Twiggs here in Hood River, Oregon.

  10. cheri says:

    Gorgeous soup, beautiful topping!

    1. Andrea says:

      thank you!

  11. Ah, that is a good marker of spring indeed. The ambient air temperature can still be somewhat chilly but the heat from the sun can be intense! I love getting in my Forester when it’s 25 F outside but warm, warm, warm inside my Subi! πŸ™‚ This soup looks like a perfectly suitable spring dish!

  12. Beautiful springtime soup! I’m in So Cal, and believe it or not, we have been having some unpredictible weather lately, so this soup is perfect for those “chillier” days. Can’t wait to try this!

  13. Francesca says:

    Looks so warm and filling. I <3 your earthy bowls, too!

  14. ole777 alternatif says:

    Spring has its quirky way of fluctuating temperatures. Mornings start off quite chilly, then swiftly shift into t-shirt weather, only to turn cold again. And it seems we’ll be having some rain this week too! Looks like we’re all aboard the same Spring Fever weather rollercoaster! This soup looks absolutely delightful!!!!

Sign up

Fresh recipies delivered to your inbox!