Leek and Potato Soup

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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.

Submitted by dave yonathan

Updated on January 14, 2022

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.
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	5%
Vitamin C 8mg	8%
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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