Juzzy's Potato & Leek Soup


4.5 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 117.1
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 309.7 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Juzzy's Potato & Leek Soup calories by ingredient
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A delicious soup for winter. A delicious soup for winter.
Number of Servings: 5


    4 medium potatoes
    1 carrot
    1 small leek
    6 cups water
    1 tsp mint
    1 tsp thyme
    1 tsp basil
    0.75 tsp coriander


Chop potato and carrot, and place in a large pot with stock and enough water to cover. Bring to the boil and simmer until vegies are soft.

Chop leek and then in a small saucepan, cook in margarine until soft. Place half in with potato and carrot.

Add herbs, then using a masher or a stick blender and blend until smooth. Add remaining leek to soup, along with 3 or 4 more cups of water until desired consistency.

Serve topped with lashings of freshly cracked black pepper.

Number of Servings: 5

Recipe submitted by SparkPeople user MATTYS-GIRL.


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Member Ratings For This Recipe

  • 1 of 2 people found this review helpful
    Looking forward to trying this out tonight. I don't have any mint but I'm sure it will be tasty! - 2/17/10

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  • Incredible!
    1 of 2 people found this review helpful
    I wasn't sure about the combination of herbs, but I really, REALLY liked this soup!! I am so happy to have leftovers!! - 1/23/10

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  • 1 of 2 people found this review helpful
    **Sounds good to try! I might even try some cauliflower instead of all potato. Maybe add some mushrooms, garlic or other veggies....Thanks for the ideas 090107 - 1/7/09

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  • I did not use the herbs and no salt but i did use low sodium chicken broth. It was smooth as silk after blending. - 5/21/11

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  • I've never had Leek soup before, I was making this for a friend, but I thought it was very tasty and easy to make. - 3/2/11

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  • This was lovely! I forgot to add the herbs and it was still great. I added 2 x veg stock cubes to the potatoes and carrot when they were boiling. Will definitely make again! - 1/23/11

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  • This was really good! I replaced a couple of glasses of water for veggie broth and cooked the thyme with the potatoes. thank you for sharing - 11/24/10

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  • I used this as a guide, liked it because it did not have dairy or wine...I used low sodium chicken stock for half the water....and added some fresh spinach which gave it a pretty color contrast. thanks for sharing!! - 6/2/10

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  • 0 of 1 people found this review helpful
    I like that there is no dairy products in this recipe. Yumm! - 5/27/10

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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! I wrote this on another recipe by accident. This is the actual one I wanted to write it on. - 4/21/10

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  • I doubled the herbs and leeks (I bought way to many at the farmers market, but they looked so delicious!), but other than that, this was a great and easy soup to make! Yum! - 4/13/10

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  • Really excellent: loved the texture and the taste. The mixture of spices is what made me try it and the flavors blended marvelously. THANK YOU. A KEEPER! - 4/27/09

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  • Delicious! I threw 4 chicken bouillion cubes in the water to flavor it. I put everything in the blender and didn't add more water than the 6 cups. I can't believe how awesome this turned out. - 8/9/08

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  • A hearty soup for being so low in calories! - 7/13/08

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