Potato & Leek Soup Recipe

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40 mins (prep 10, cooking 30)
14 ingredients
8-10 servings
Chicago is having crisp fall weather right now, it makes me want homemade soup!!! I had potatoes and leeks on hand, so I decided to make a warming, filling and creamy potato & leek soup. If you are using canned or boxed broth this soup will be ready in 20 minutes or less. However, I decided to make my own fresh and homemade broth, as it makes so feel incredibly wholesome. I whipped up a quick vegetable broth (onions,carrots,celery,cabbage,thyme,& parsley). If you have left over mashed potatoes, this is a great way to use them up is my making this soup. I added sweet potato and nutmeg to really get an autumn feel and taste. Feel free to omit those ingredients.

Categories:  american ,
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Serving Size (113.48 g)
Servings 8
Amount per Serving
Calories 155.93 Calories from Fat 25.92
% Daily Value *
Total Fat 2.88g 35.44%
Saturated Fat 1.78g 71.29%
Trans Fat 0.06g %
Cholesterol 19.5mg 52.0%
Sodium 184.4mg 61.47%
Total Carbohydrate 23.81g 63.48%
Dietary Fiber 2.25 g 71.93%
Sugars 14.04 g %
Protein 8.87g 141.85%
Vitamin A 8609.98IU% Vitamin C 3.62mg%
Calcium 296.42mg% Iron 0.49mg%
*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:
idaho potatoes, vegetable or chicken stock, coarse salt, ground nutmeg, or, garnish