Easy Potato and Leek Soup


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.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
4 servings


  • 6 potatoes, peeled and cubed

  • 1 (14.5 ounce) can chicken broth

  • 2 leeks, chopped

  • 2 teaspoons margarine

  • 1 ½ cups heavy whipping cream


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

  2. 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 (per serving)

614 Calories
36g Fat
65g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 614
% Daily Value *
Total Fat 36g 46%
Saturated Fat 21g 106%
Cholesterol 122mg 41%
Sodium 407mg 18%
Total Carbohydrate 65g 24%
Dietary Fiber 8g 28%
Total Sugars 5g
Protein 11g
Vitamin C 69mg 344%
Calcium 127mg 10%
Iron 4mg 21%
Potassium 1580mg 34%

* 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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