Leek and Potato Soup

Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
8 servings


  • 3 tablespoons salted butter

  • 3 large leeks (white and pale green parts only), chopped

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 3 medium Yukon Gold potatoes, peeled and cubed

  • 1 (32 ounce) carton no-salt-added vegetable broth

  • 2 cups water

  • 1 cup heavy cream, or to taste

  • 4 teaspoons salt, or to taste


  1. Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.

  2. Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

Nutrition Facts (per serving)

224 Calories
16g Fat
20g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 48%
Cholesterol 52mg 17%
Sodium 1332mg 58%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 3g
Vitamin C 8mg 38%
Calcium 62mg 5%
Iron 1mg 7%
Potassium 155mg 3%

* 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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