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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  • thank you - 11/10/20

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  • Very Good
    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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