Creamy Potato Leek Soup

Made  times
Jayna Cox 1

"This no-drain, fast, and yummy recipe for potato leek soup is creamy and resembles baked potato soup in its texture and cheesy goodness, but sneaks in some leeks. Serve hot, topped with green onion, bacon bits, and/or shredded Cheddar to your liking. Using the butter or yellow potatoes makes a difference in this recipe."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 143 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 138 mg
  • 6%

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.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes.
  2. Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks.
  3. Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.



Other stories that may interest you