Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 263.5
Total Fat 3.7 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 960.4 mg
Potassium 1,161.3 mg
Total Carbohydrate 52.7 g
Dietary Fiber 6.3 g
Sugars 4.9 g
Protein 5.7 g
Vitamin A 17.5 %
Vitamin B-12 0.0 %
Vitamin B-6 41.9 %
Vitamin C 91.9 %
Vitamin D 0.0 %
Vitamin E 3.4 %
Calcium 4.5 %
Copper 15.7 %
Folate 14.2 %
Iron 16.2 %
Magnesium 16.9 %
Manganese 25.8 %
Niacin 14.5 %
Pantothenic Acid 8.2 %
Phosphorus 16.0 %
Riboflavin 5.4 %
Selenium 1.5 %
Thiamin 15.1 %
Zinc 5.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Potato and Leek Soup

View the full Potato and Leek Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Potato and Leek Soup

184 calories of Potato, raw, (1.25 medium (2-1/4" to 3-1/4" dia.))

30 calories of Olive Oil, (0.25 tbsp)

15 calories of Vegetable Broth, (1 cup)

14 calories of Leeks, (0.25 leek)

0 calories of Pepper, black, (0.25 dash)

Nutrition & Calorie Comments  

Yummy quick soup. I left skins on potatoes, let the soup simmer for about an hour and used a potato masher to break up the potatoes a bit to thicken the broth. I am normally used to a heavy cream (FAT) based potato soup but this one I can definitely do! Very filling without weighing you down.
I didnt use the olive oil at all- just throw in the potatoes,finely chopped leek and chicken broth in a soup pot then simmer. I also put a couple of bay leaves-salt and pepper to taste.
I made this today but added mushrooms. I used a low sodium broth, therefore it lacked the flavor it would have had if it was made with the broth you suggested. I just need to adjust my taste buds.
This looks delicious and easy to make. Leeks are a oniony,so don't think I'd add the onions others are. BUT I'd like to try a cup of fat-free half & half along with 2 cups of vegetable broth for the stock.
Sounds great, use reduced/low sodium broth and don't add any while cooking, would be great with onions, garlic and carrots for added flavor
A little too high in sodium for me, and too blend without the salt...