Potato Leek Tomato Soup
User Reviews
4.9
26 reviews
Excellent
Potato Leek Tomato Soup
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This 35-minute potato leek tomato soup is an easy to make, healthy, and ultra comforting soup that uses everyday ingredients. The unique flavor is hard to resist!
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Ingredients
- 3 leek see note
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 (28 ounce) stewed tomatoes with juices, Italian seasoned, canned
- 3 cups chicken broth or veg broth
- 1 pound potato peeled and diced, Yukon Gold (yellow
- 1/2 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
Instructions
- Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into rings. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
- Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.
- Stir the garlic in and cook for 30 seconds.
- Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil and then cover the pot with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, approx. 15-20 minutes depending on their size.
- Test if the potatoes are cooked. If they are, use an immersion blender (or a regular blender) to puree the soup. You may want to let the soup cool for a bit if you're clumsy like me and afraid of accidentally burning yourself. Once the soup is smooth, add the cream. Season with salt & pepper as needed (I am fairly generous). Serve immediately.
Notes
- I don't worry too much about the size of the leeks. If they're not equal size, that's fine. Try to aim for ones that are more medium-sized vs. ones that look very large or very small.
- If you can't find Italian seasoned stewed tomatoes, add a few dashes of Italian seasoning to the soup. If you can't find stewed tomatoes, try diced ones.
- If you want a very thick soup, add another potato. If the soup gets too thick (e.g. reheating leftovers), add a splash more broth.
- This soup can also be found on page 20 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
37mg
(12%)
Sodium
777mg
(32%)
Potassium
781mg
(17%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1378IU
(28%)
Vitamin C
39mg
(43%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 37mg | 12% |
| Sodium | 777mg | 32% |
| Potassium | 781mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1378IU | 28% |
| Vitamin C | 39mg | 43% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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