Joyce's Potato Leek Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 251.8
  • Total Fat: 8.7 g
  • Cholesterol: 23.7 mg
  • Sodium: 450.8 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Joyce's Potato Leek Soup calories by ingredient
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Delicious soup for a cold winter night! Delicious soup for a cold winter night!
Number of Servings: 12


    6 Potatoes, peeled, cut into large chunks
    1 Tbls. Butter
    2 Leeks, chopped
    4 Green onions, chopped
    1-1/4 c. ˝ & ˝
    2-1/2 Tbls. Flour
    3 Tbls. Butter
    40 oz. Chicken Broth
    5 oz. Reserved Potato Water
    8 oz. Sour Cream
    Salt & White Pepper
    Cheddar Cheese, shredded


I double this recipe and freeze the leftovers. It freezes well.


Boil peeled potatoes and cook in large pot of salted, boiling water until tender. Reserve 5 oz. of water and drain off the rest. Set potatoes aside. In same pot over medium high heat, melt 1 Tbls. Butter and sauté leeks and onions, until tender, then set aside. In same pot over medium high heat, melt 3 Tbls. Butter and add 2-1/2 Tbls. Flour and stir with a whisk to make a rue. Once thick, add Chicken Broth with onions and potato water. Whisk until all ingredients are mixed. Meanwhile, mash potatoes with potato masher, then add to pot on stove. Stir ingredients until well mixed and turn temperature down to Medium. Simmer soup for 10 minutes. Take hand blender and blend to get large chunks smooth. Then add Sour Cream, ˝ & ˝, and spices. Heat, but do not boil. Serve with shredded cheese.

Serving Size: 12-16

Number of Servings: 12

Recipe submitted by SparkPeople user BROOKSBLESSINGS.


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