Potatoes Leeks Soup 315x450.jpg

Potato Leek Soup


5 from 1 vote
Potatoes Leeks Soup 315x450.jpg
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Potato Leek Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 Cups
Calories: 189kcal


  • 2 tablespoons extra-virgin olive oil
  • 4 small leeks white parts only, cleaned and thinly sliced
  • pounds golden potatoes diced
  • 4 cups vegetable broth
  • Kosher salt and freshly ground black pepper
  • ½ cup heavy cream optional


  • In a large stock pot or Dutch oven, heat the oil over medium heat.
  • Add the leeks and cook until soft, about 8 minutes.
  • Add the potatoes and broth.
  • Bring to a boil, cover, and reduce to simmer until the potatoes are fork-tender, about 20 minutes.
  • Puree the soup in a blender in batches until smooth. (Make sure you remove the plastic insert from the blender top and cover the hole with a folded kitchen towel.)
  • Taste and season with salt and pepper.
  • Return the soup to the pot, add the cream (if using), and reheat gently before serving.


Nutrition Facts
Potato Leek Soup
Amount Per Serving
Calories 189 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 27mg9%
Sodium 647mg27%
Potassium 502mg14%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 1g1%
Protein 3g6%
Vitamin A 805IU16%
Vitamin C 14.2mg17%
Calcium 53mg5%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: 5-Ingredient Easy Fall Leeks Magazine Potatoes Winter
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