Leek and Thyme Soup

70 mins (prep 10, cooking 60)
8 ingredients
4 servings
I adapted this from The Soup Bible cookbook. Below I show the original ingredients but when I make it I cut the amount of butter to about 2-3 Tbs and substitute light cream for heavy cream. If you don't have fresh thyme, simply add 1/4 tsp dried thyme to the soup.

Categories:  seasonal , winter , equipment , <-4-hours , vegetarian , potato , soups-&-stews , vegetable , stove-top , time-to-make ,
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  • 2 lbs leeks, trimmed,coarse outer leaves removed,rinsed,cut into about 1 inch long pieces
  • 1 lb potato, peeled and chopped into 1 inch cubes
  • 1/2 cup butter
  • 1 sprig fresh thyme
  • 1 1/4 cups milk (i use skim)
  • salt, to taste
  • 4 tablespoons heavy cream


Serving Size (422.32 g)
Servings 4
Amount per Serving
Calories 633.87 Calories from Fat 291.69
% Daily Value *
Total Fat 32.41g 199.45%
Saturated Fat 20.07g 401.36%
Trans Fat 0.97g %
Cholesterol 109.72mg 146.3%
Sodium 441.83mg 73.64%
Total Carbohydrate 70.71g 94.28%
Dietary Fiber 6.58 g 105.24%
Sugars 28.54 g %
Protein 19.11g 152.88%
Vitamin A 4805.14IU% Vitamin C 51.78mg%
Calcium 608.13mg% Iron 5.77mg%
*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:
fresh thyme