Leek, Potato, and Onion Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 143.5
  • Total Fat: 4.0 g
  • Cholesterol: 3.4 mg
  • Sodium: 141.1 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Leek, Potato, and Onion Soup calories by ingredient
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This soup is lovely if you like leeks! This soup is lovely if you like leeks!
Number of Servings: 12


    4 large leeks
    1 onion, diced
    2 large potatoes, peeled and diced
    2 tablespoons Olive Oil (enough to coat veggies)
    3 cups milk
    salt & pepper to taste


Remove roots and most of dark green part from leeks. Slice leek down the middle lengthwise, and then gently fan out the leaves under water. Slice up each leek into 1 inch sections and cook over med-low heat with olive oil, stirring occasionally. Add diced potatoes and onion and then continue to let them sweat for 10 minutes.

Add hot chicken stock (Or add bouillon cubes to hot water) and hot milk (putting milk in the microwave for 60 seconds works well). Simmer on low for 25 minutes. Blend the soup up to a fine puree. If you don't plan on serving it immediately, then put back into the pan and keep on lowest setting.

Putting a fresh herb garnish on top makes it look nice.

Makes approximately 12 cups

Number of Servings: 12

Recipe submitted by SparkPeople user TUNIE-.

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