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READY IN 40 mins

Creamy Potato and Leek Soup

Read Reviews (122)

"A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be." — Michele Hodge

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

6 potatoes, peeled and cubed
1 (14.5 ounce) can chicken broth
2 leeks, chopped

2 teaspoons margarine
1 1/2 cups heavy whipping cream

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Directions

In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 21, 2004

Good recipe, however, I made a few changes. After slicing I put three chopped leeks and an onion thru my food processor and then sauted in butter (not margarine). I then added only four potatos which I cubed. While that was happening, I made a roux and added it to the mixture. The broth came next. After the potatoes were tender, I whirled them in the food processor to give the soup a velvety consistancy. Once back in the pot, I then added fat free half and half and topped with chives and crumbled bacon. Wonderful soup and thanks so much for a GREAT start Michele!

—LINDA MCLEAN

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Most Helpful Critical Review

Dec 11, 2003

The soup had a great consistency but I found it to be a bit bland. I added sea salt, fresh ground pepper and dill which helped a lot though.

—PAISAN420

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151 Ratings

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Dec 11, 2003

I sauteed the leeks in bacon grease for the added flavor... and the second time I made this soup I sauteed 2 chopped stalks of celery and a chopped small onion. I also put 3 cups of the potatoes in my blender and pureed to thicken the soup.

—TONI AND CHUCK

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Sep 14, 2007

Such an amazing soup. I used 4 potatoes, and 1 big white onion. put them in the boiling water until the potatoes were really soft, then pureed them, put them back in the pot, and added the sauteed leeks. just amazing....my husband was amazed with the taste and the combo of tastes. the onion does a very nice change to it. a keeeeeeper...

—Iman

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Nov 16, 2005

This was my first time to make potato and leek soup and this recipe was SUPER easy. I did use whole milk instead of the cream and added some salt, pepper, and garlic. I loved this soup and it was great for a rainy, cold day. Thanks so much for a quick, easy, and delicious soup!

—PCAVINE

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Nov 22, 2005

Excellent and very easy to make!! I did add celery and onion to the mix and thought it added an extra bit of flavor.

—Christina

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May 13, 2006

This soup is delicious and filling, a meal by itself. I used whole milk instead of cream and a 1.5lb bag of French Fingerling potatoes (with skins)...YUM! Leftovers (if there are any!) need a little bit of milk because the soup gets pretty thick in the fridge. I will definitely make this one again!

—L.Coombs

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Mar 31, 2006

This was the first time I've use leeks and was plesantly surprised how tasty they are. Next time I'll use one more leek and a few more potatoes. One suggestion.... When you dice up the potatoes make the pieces fairly small (bite size).

—ROOKIE COOKIE

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Nutrition

Calories
614 kcal
31%

Carbohydrates
65 g
21%

Cholesterol
122 mg
41%

Fat
35.9 g
55%

Fiber
7.8 g
31%

Protein
11 g
22%

Sodium
407 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Potato and Leek Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 614
Calories from Fat: 323

% Daily Value *
Total Fat 35.9g 55 %
Saturated Fat 21.1g 106 %
Cholesterol 122mg 41 %
Sodium 407mg 16 %
Potassium 1580mg 44 %
Total Carbohydrates 65g 21 %
Dietary Fiber 7.8g 31 %
Protein 11g 22 %
Sugars 4.6g
Vitamin A 43 %
Vitamin C 115 %
Calcium 16 %
Iron 37 %
Thiamin 33 %
Niacin 55 %
Vitamin B6 67 %
Magnesium 33 %
Folate 47 %

* 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.