Potato & Leek Soup Recipe

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Chicago is having crisp fall weather right now, it makes me want homemade soup!!! I had potatoes and leeks on hand, so I decided to make a warming, filling and creamy potato & leek soup. If you are using canned or boxed broth this soup will be ready in 20 minutes or less. However, I decided to make my own fresh and homemade broth, as it makes so feel incredibly wholesome. I whipped up a quick vegetable broth (onions,carrots,celery,cabbage,thyme,& parsley). If you have left over mashed potatoes, this is a great way to use them up is my making this soup. I added sweet potato and nutmeg to really get an autumn feel and taste. Feel free to omit those ingredients.

Prep time:
Cook time:
Servings: 8-10


Cost per serving $0.31 view details
  • 1 lb Idaho potatoes, peeled and cubed
  • 2 cups of vegetable or chicken stock
  • 1 medium leek, thinly sliced white and greens parts only
  • 1 cup celery, sliced
  • 1 tablespoon of butter
  • Coarse salt
  • Ground black pepper
  • 1 1/2 cups milk (optional)
  • 2 cups sweet potato, peeled and cubed (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • Fresh parsley or chive as garnish (optional)


  1. In a saucepan combine potatoes with 1 cup of the broth. Bring to a boil and reduce heat. Simmer covered for about 10-15 minutes or until potatoes are tender. Remove from heat, place in a bowl and cool slightly.
  2. In a large saucepan, over medium high heat, melt the butter. Add the sliced leeks and celery, cook for about 4 minutes or until tender. Add the remaining broth, (sweet potato and nutmeg) and bring to a boil, reduce heat and simmer, covered, for about 10 minutes.
  3. Transfer potato mixture in a blender or food processor and blend or process until smooth.
  4. Stir in potato mixture, (milk) and season with salt and pepper. Cook and stir occasionally for another 5 minutes, until thickened and warmed through.
  5. Season to taste with salt and fresh ground pepper. Garnish with a fresh herb spring of your choice, I used parsley.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 125g
Recipe makes 8 servings
Calories 96  
Calories from Fat 27 28%
Total Fat 3.02g 4%
Saturated Fat 1.81g 7%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 53mg 2%
Potassium 356mg 10%
Total Carbs 14.74g 4%
Dietary Fiber 1.9g 6%
Sugars 3.98g 3%
Protein 2.81g 4%
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