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Potato-Leek Soup

Rated as 3.8 out of 5 Stars

"A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving."
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Ingredients

1 h 20 m servings 110 cals
Original recipe yields 8 servings

Directions

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  1. Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
  2. Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

Nutrition Facts


Per Serving: 110 calories; 0.4 g fat; 24.4 g carbohydrates; 3.2 g protein; < 1 mg cholesterol; 497 mg sodium. Full nutrition

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Reviews

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Such a simple recipe, but as written, this is 3 stars. It turned out a little bland (bc of mostly using water as a base) and it had way too much pepper in it for the four of us who tasted it - a...

Super easy to make, but I think when I make it again, (which I definitely will) I will use MUCH less pepper, like maybe only 1/2 tsp to start..... all I could taste was the pepper!!! Overpower...

I skipped the hot sauce and milk but added 3 tbl of unsalted butter. Delicious and toddler friendly! I love my immersion blender! You could get the same effect with a regular blender but I tried...