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5.0 from 135 votes

Leek and Potato Soup

This no cream leek and potato soup is the perfect base for other soups.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 162 kcal
Course: Soup
Cuisine: French

Ingredients

  • 1 leek cleaned and sliced thinly. (see notes)
  • 2 pounds potatoes peeled and chopped
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 2 quarts chicken broth or vegetable broth for vegetarian
  • white pepper to taste
  • salt (I like Redmond's Real salt)

Instructions

    Cup of Yum
  1. In a large stock pan, heat butter and olive oil over a medium heat. Sauté leeks 3 or 4 minutes. Then cover, reduce heat to medium low, and "sweat" for an additional 5 minutes. When you "sweat" onions, you are letting them cook and soften, rather than caramelize and brown.
  2. Add the chopped potatoes and chicken broth.
  3. Cover and cook until the potatoes are soft when you poke a fork into them, about 20 minutes.
  4. Use an immersion blender or puree the soup in batches in a blender. (See notes) If you use an immersion blender, you'll get a chunkier, more rustic soup. Or puree it in a blender, for a more elegant soup.
  5. If it's too thick, add more chicken broth or some milk or cream.
  6. Season with salt and white pepper.

Nutrition Information

Serving 1serving Calories 162kcal (8%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 875mg (36%) Potassium 687mg (20%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 273IU (5%) Vitamin C 40mg (44%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 162

% Daily Value*

Serving 1serving
Calories 162kcal 8%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 875mg 36%
Potassium 687mg 15%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 273IU 5%
Vitamin C 40mg 44%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.