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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 5.1 g
  • Cholesterol: 13.0 mg
  • Sodium: 915.3 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.1 g

View full nutritional breakdown of LEEK POTATO SOUP calories by ingredient
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LEEK POTATO SOUP

Submitted by: TENNETUBBIE

Introduction

I have discovered leeks--awesome and my stick blender--the world of soups is opening up!
Very tasty and low cal--you can have this with a salad or have a yogurt and blueberries for dessert--nice mid day meal on a cold day and quick to make.

8 servings--one cup
I have discovered leeks--awesome and my stick blender--the world of soups is opening up!
Very tasty and low cal--you can have this with a salad or have a yogurt and blueberries for dessert--nice mid day meal on a cold day and quick to make.

8 servings--one cup

Number of Servings: 8

Ingredients

    3 large leeks
    1 large sweet onion
    4 medium potatoes (2 1/4-3 1/4")
    4 cups of fat-free chicken broth
    water for consistency
    3 Tbsp butter
    salt and pepper to taste
    one cup fat-free half and half ( you CAN get by with half a cup and it will still taste good)

Directions

cut any brown tips, and roots off the leeks but you will use all of leek. Slice leeks, break apart and WASH thoroughly!
Chop onion.
Peel, dice and rinse potatoes.
Saute leeks and onion in the butter until soft.
Put into a heavy saucepan. Add the broth and potato, salt and pepper.
Cover and cook on medium heat until potatoes are tender.
Use stick blender and puree the whole mixture.
Add half and half cream and heat through.
Add water if you wish but this is a fairly thick soup.
Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user TENNETUBBIE.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I used celery as well. And I don't have an immersion blender so I just ladled a bunch of the soup into my regular blender, pureed it and pour it back into the pot. - 1/15/12

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  • Incredible!
    1 of 1 people found this review helpful
    This is very good! The only thing I added was some garlic, just because I love garlic and onions together. I didn't have an immersion blender so I just poured it into my ninja. - 1/14/12

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely amazing. I took a lot longer to make it because I cooked up the potatoes in my dutch oven. So good though. I didn't want to share and also didn't feel the need to toss a bunch of cheese in it like I do with most soups. - 9/23/11

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  • Loved it with and without creame - 7/23/13

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  • Great recipe! I didn't bother with blending the soup though because I like the chunky brothy consistency. I also added rosemary, thyme and a bay leaf when sautee-ing the leeks and onions. It's very fragrant and flavorful! - 6/5/13

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  • This was my first time making Potato Leek soup and it was a winner! Super easy and it was very good. Definitely will make this one again and again. - 11/12/12

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  • easy to make . used 1% milk and only had two leeks and one yellow onion. My son says it is bland but I like how it tastes very much. - 1/9/12

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  • Very tasty. I bought an immersion blender after I tried to pour the soup into the food processor and made a huge mess. Next time, I will use my stick blender. - 9/28/11

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  • I added some parmesan cheese to garnish/add flavour and it was divine for an early fall evening :) - 9/28/11

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  • Incredible!
    0 of 1 people found this review helpful
    Yum! I did not have FF Half & Half, so I used skim milk; I switched out the butter for olive oil and the chicken broth for vegetable broth. I'm sure it would have been even better with the original recipe, but it was delicious this way too! Nice and simple. I love it. - 2/2/11

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  • This soup was great! The taste was perfect and I will be making this often - 1/13/11

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  • yummy! i tripled the recipe to bring to work, and it was a huge hit! - 11/6/10

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  • excellent and quick! - 10/31/10

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  • very good, though I used twice the amount of leeds since we have a lot from the garden. - 10/15/10

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  • This was a very good recipe, quick and simple. I did replace 2 of the cups of water with vegetable broth, which gave it a more robust flavor. Other than that, GREAT IDEA with the herbs. THANK YOU! - 4/21/10

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  • Perfect! I didn't add the 1/2 and 1/2 at all - just water with some chicken consomme powder mix for flavor ... still delicious. I also left the skin on the potatoes (after scrubbing VERY well). - 1/8/10

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  • VERY GOOD! I didn't use all of the leek as the recipe calls for. I sliced them 1/8 inch thick where the leek was still tightly grown together--about 5 inches. I added 1 cup of water to make the servings come out to 8 cups. The soup was still plenty thick. I used 1 cup of fat-free half in half. - 2/2/09

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