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Winter Leek and Potato Soup


"A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner."
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1 h 5 m servings 364 cals
Original recipe yields 6 servings


  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 983 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
  2. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
  3. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
  4. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 132
  1. 164 Ratings

Most helpful positive review

Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of ...

Most helpful critical review

Stuck to the recipe but was disappointed in the flavor. Was too mild for my tastes, although I'm sure many people love it that way. I doctored it up some, added thyme, some seasoned salt, more ...

Most helpful
Most positive
Least positive

Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of ...

This is a simple, basic leek and potato soup, unencumbered by a lot of unnecessary and distracting extra ingredients. Leeks, potatoes, chicken broth and a little milk or cream is really all you...

I used 1 Tbsp. olive oil and 1 Tbsp. bacon fat and sauted 2 cloves of garlic with 3 leeks [that's how my grocery store sells in a bunch]. Only used 4 potatoes and 4 cups of chicken stock. PERF...

Simple and excellent! I only made a few minor changes. I used 1.5 times the half and half and cheese, and I used the Mexican cheese blend from Costco, since that's what I had on hand. Otherwise,...

To all of you kind and wonderful cooks who tried this soup (which was passed on to me by my late mother-in-law), I want to thank you for taking the time to submit your comments. It is most grat...

I was actually looking for a pepper jack chicken soup, but thought this would do. Very good. I did do 1/2 cheddar 1/2 pepper jack to get the taste I was looking for. Didn't have leeks so used mo...

I avoid dairy so instead of the half and half i puréed a cup of Cannelli beans with a little water. Worked great, was very creamy. Also the beans added fiber and protein, rounding out the nutrit...

I really enjoyed this. I does need the garlic. Also, I used 3 leeks and added an extra potato. I like the soup creamy, so I held off on the cheese and put it through a blender to get it nice ...

Oh my this was yummy! I loved pretty much everything about it. The only thing is next time I might add a little bit of fresh garlic when the Leeks saute and I might add more leeks (i'm a leek nu...