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.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.

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  • 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.)

Nutrition Facts

614 calories; protein 11g 22% DV; carbohydrates 65g 21% DV; fat 35.9g 55% DV; cholesterol 122.3mg 41% DV; sodium 406.9mg 16% DV. Full Nutrition
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Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2004
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! Read More
(150)

Most helpful critical review

Rating: 2 stars
12/11/2003
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. Read More
(7)
169 Ratings
  • 5 star values: 100
  • 4 star values: 54
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
01/21/2004
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! Read More
(150)
Rating: 5 stars
12/11/2003
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. Read More
(128)
Rating: 5 stars
09/14/2007
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... Read More
(99)
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Rating: 5 stars
11/16/2005
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! Read More
(62)
Rating: 5 stars
11/22/2005
Excellent and very easy to make!! I did add celery and onion to the mix and thought it added an extra bit of flavor. Read More
(51)
Rating: 5 stars
05/13/2006
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! Read More
(46)
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Rating: 4 stars
03/31/2006
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). Read More
(26)
Rating: 5 stars
02/11/2004
Excellent easy soup. Like some of the other reviews I added salt fresh ground pepper and cayenne pepper.I also used milk instead of cream and mashed some of the potatoes. I think I will try adding celery next time. My husband and I loved this soup. Thanks for a great recipe! Read More
(23)
Rating: 4 stars
12/11/2003
I used half and half and the soup was still rich and very tasty. Read More
(21)
Rating: 2 stars
12/11/2003
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. Read More
(7)
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