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4.9 from 39 votes

Potato Leek Tomato Soup

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 250 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 leeks see note
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 (28 ounce) can Italian seasoned stewed tomatoes with juices
  • 3 cups chicken broth or veg broth
  • 1 pound Yukon Gold (yellow) potatoes peeled and diced
  • 1/2 cup heavy/whipping cream
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Stir the garlic in and cook for 30 seconds.
  4. 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.
  5. 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

Calories 250kcal (13%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 37mg (12%) Sodium 777mg (32%) Potassium 781mg (22%) 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

% 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.