Potato and Leek Soup

Image of Suzan Najjar
Rated 5.0 based on 6 customer reviews
Potato and Leek Soup
Potato and Leek Soup

Directions

Mealthy Tip

Garnish servings with snipped fresh chives for a beautiful presentation. The soup is easily made ahead of time. Puree up to 3 days ahead and refrigerate, or freeze for up to 3 months. Make a double batch and freeze to have on hand for easy dinners!

Nutrition Facts

Per Serving: 160 calories; 6g fat; 23.4g carbohydrates; 3g protein; 11mg cholesterol; 974mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 160 Calories from Fat 57
% Daily Value*
Total Fat 6g 10%
Saturated Fat 3g 14%
Trans Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.6g
Cholesterol 11mg 4%
Sodium 974mg 41%
Total Carbohydrate 23.4g 8%
Dietary Fiber 3g 11%
Sugars 5.3g
Protein 3g
Vitamin A 80% Vitamin C 18%
Calcium 4% Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Aja A

Aja A says:

This is definitely one of my favorite soups. Been getting into leeks more and it gives such a depth of flavor that you kind of get from regular onions. Most of these types of soups I like to puree them to thick-ish sauce status and top them with some baked chicken or pork chops sliced with green apples, so I used a bit less of the stock to achieve that.

Image of Jen the Mighty

Jen the Mighty says:

Love the onions, carrot, and celery as the base for this decadent soup. Had to be careful not to overblend, didn't want glue soup, so I used my immersion blender instead of pureeing in the blender.

Image of Monica Allen

Monica Allen says:

Delicious soup. I used one leek, I thought two would be too much. The cook time is 15 minutes, but I cooked it a little longer. I also used an immersion blender right in the pot. Perfect with rustic bread!

Image of Anthony Cohen

Anthony Cohen says:

I made a double batch and froze half of it. Great tasting soup. If you like potato soup, this is a must try. Leeks are so very underrated. Look for leeks that half mostly white and light green stem.

Image of Kaylee Adams

Kaylee Adams says:

This is such an easy soup that requires minimal ingredients. It's rich and creamy, but only uses 1/4 cup of heavy cream. Not too bad! The carrots give it incredible flavor too. Perfect to serve with thick, crusty bread.

Image of Lori Bishop

Lori Bishop says:

I used 4 good sized red potatoes with skins on. I brought the ingredients to a boil in the Mealthy Pot (it took approx. 15 min. on Saute/High w/lid off). I then added .5-1 tsp of Pampered Chef Rosemary Herb Seasoning & changed the setting to Saute/Low for 15 min., again with the lid off. Before blending with an immersion blender I added 1.5 tsp Kosher salt & a dash of ground red pepper. Serving the soup with a Rosemary bread grilled cheese sandwich made for a delicious meal!