This Potato Leek soup is thick and creamy with small chunks of soft potatoes. This soup is traditionally thickened with a roux
(flour & butter) but we're using two types of potatoes, Russet & Yukon Gold to give that thick creamy body, making this soup gluten free. Interestingly, this soup can be served warm for
the winter months and cold for the summer. Both cold and hot taste great!
in-house veggie stock, Yukon Gold & Russet Potatoes, leeks, thyme & cream