Potato and Leek Soup


This creamy potato leek soup pairs perfectly with sourdough bread for a comforting meal. It tastes even better heated up the next day.

Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins


  • 1 cup butter

  • 2 leeks, sliced

  • salt and pepper to taste

  • 1 tablespoon cornstarch

  • 1 quart chicken broth

  • 4 cups Yukon Gold potatoes, peeled and diced

  • 2 cups heavy cream, or to taste


  1. Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.

  2. Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil. Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

    looking at a bowl full of potato and leek soup with a side of toasted bread
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

488 Calories
45g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 488
% Daily Value *
Total Fat 45g 58%
Saturated Fat 28g 142%
Cholesterol 145mg 48%
Sodium 673mg 29%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 4g
Vitamin C 1mg 7%
Calcium 52mg 4%
Iron 0mg 2%
Potassium 71mg 2%

* 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.

You’ll Also Love