Baked Potato, Leek and Cheese Soup
95 mins (prep 60, cooking 35)
14 ingredients
4 servings
A brilliant way to use up those left over jacket potatoes. The first time I made this soup I didn't have any sour cream so I used 2 fl.oz (60ml) natural yogurt and 2 fl.oz (60ml) double cream. It was a great hit and the soup has remained a popular choice for a warm and filling lunch on cold days.

Categories:  beginner-cook , <-4-hours , soups-&-stews , cheese , brunch , low-carb , low-sodium , low-in... , eggs~dairy , time-to-make , european , easy , potato , vegetable , english ,
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Serving Size (370.86 g)
Servings 4
Amount per Serving
Calories 642.86 Calories from Fat 350.55
% Daily Value *
Total Fat 38.95g 239.66%
Saturated Fat 21.98g 439.7%
Trans Fat 0.7g %
Cholesterol 111.2mg 148.27%
Sodium 746.18mg 124.36%
Total Carbohydrate 49.36g 65.81%
Dietary Fiber 2.82 g 45.14%
Sugars 21.05 g %
Protein 25.71g 205.69%
Vitamin A 3200.07IU% Vitamin C 20.0mg%
Calcium 687.77mg% Iron 3.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, medium garlic cloves, freshly ground black pepper, thick