Leek and Potato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.5
  • Total Fat: 11.9 g
  • Cholesterol: 38.3 mg
  • Sodium: 233.7 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 6.2 g

View full nutritional breakdown of Leek and Potato Soup calories by ingredient
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Number of Servings: 6


    3 large leeks, dark greens removed, cleaned and diced small
    3 tablespoons of unsalted butter
    6 small red potatoes, peeled and diced small
    1 cup chicken broth or stock
    1 cup water
    1 cup of reduced fat milk
    1 cup of half and half
    juice of one lemon
    salt and pepper to taste


This goes great with a piece of crusty bread. To make it completely vegetarian, do two cups of vegetable stock instead of the chicken stock and water.


clean and dice leeks (not the dark greens).
In a large pot, melt three tablespoons of butter. Add the leeks and cook for 5 minutes on medium. Add a pinch of salt.
Reduce the heat to medium low and cook the leeks until tender, 20-25 minutes. Stir occasionally or the leeks might brown/burn.
Peel and dice the potatoes into small pieces.
After 20-25 minutes, add in the potatoes, chicken stock and water. Stir, then add the lemon juice.
Bring to boil, then reduce heat to low, cover and cook for 40-45 minutes or until potatoes are tender.
Turn off stove and use an immersion blender to blend the soup smooth. You can also pour the soup into a blender and blend smooth, or leave the soup as is for a more chunky texture.
Slowly stir while adding in a pinch of pepper, milk and half and half.
Serve immediately. (I like to add a garnish, maybe a drizzle of olive oil and chopped chives or green onion).

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SARCASTIC_BARD.

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