Easy Leek Potato Stew

Simple, hearty and super tasty, this Leek Potato Stew is real immune booster. It's made with ALL NATURAL ingredients, fresh veggies and enriched with superspice - TURMERIC. Perfect to feed family. 

Course Soup
Cuisine International
Keyword leek, potato, soup, stew
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 145 kcal
Author Natalie


  • 2-3 medium leeks dark green stems removed, washed thoroughly and sliced thinly
  • 2-3 medium potatoes peeled and chopped into small cubes
  • 1 large or 2 small carrots peeled and chopped into small cubes
  • ½ medium celeriac celery root, peeled and chopped into small cubes
  • 4 cups water
  • 2 low-sodium vegetable cube
  • 3 dry bay leaves
  • 2 teaspoons turmeric powder
  • 1 tablespoon apple cider vinegar
  • black pepper to taste
  • Cayenne pepper to taste (optional)



  1. In a large soup pot bring water to boil. Add chopped vegetables and bay leaf. Lower to a simmer.  Cook for 20-25 minutes, or until the potatoes are tender.

  2. Add vegetable cube. Stir in turmeric and apple cider vinegar. Mix stew well and leave to cook for another 5 minutes.

  3. Serve hot. Add cayenne pepper or black pepper to taste if desired.

  4. Optional: Add a tablespoon of Greek yogurt or kefir and teaspoon of extra virgin olive oil or flaxseed oil.  

Recipe Notes

Leftovers will keep in an airtight container in the refrigerator up to 2-3 days and also can be frozen.
For a kid-friendly version, skip cayenne pepper.
As a measure, I used a 240 ml cup (US cup).

Nutrition Facts
Easy Leek Potato Stew
Amount Per Serving
Calories 145
% Daily Value*
Sodium 261mg11%
Potassium 837mg24%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
Vitamin A 3790IU76%
Vitamin C 25.2mg31%
Calcium 98mg10%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.