Wild Rice & Leek Soup

This is a wonderfully creamy soup, without the cream! Roast the leeks for a deeper flavor!


  • 4.5 c. water
  • ½ tsp. salt
  • 2 bay leaves
  • ½ c. uncooked wild rice
  • 3 large leeks (thinly sliced)
  • 2 tsp dried thyme
  • 4 c. broth (veggie, chicken)
  • 1 c. chopped red potato
  • Ground black pepper


  • Add 3.5 cups of water, ¼ tsp. salt and bay leaves to pot; bring to boil
  • Stir in wild rice, simmer 45-50 minutes until rice is tender
  • Saute leek and thyme in large pot
  • Add 1 c. water, potato, remaining ¼ tsp. salt and cooked rice
  • Bring to a boil and simmer 30 minutes or until potato is tender
  • Add 2 c. of the soup to the blender, puree till smooth
  • Serve (adding milk (if desired) as needed, until smooth)
Wild Rice & Leek Soup

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