Cream of Leek Soup Recipe

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Cream of Leek Soup
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  1. Place the vegetables and vegetable broth in a stock pot, or large pot and let it boil. Reduce the heat and let it simmer for 45 minutes.
  2. Once properly cooked, use the blender to blend in batches (use an immersion blender if you have so you can do it all at once).
  3. Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.
  4. Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 290.78 Kcal (1217 kJ)
Calories from fat 35.53 Kcal
% Daily Value*
Total Fat 3.95g 6%
Cholesterol 5.11mg 2%
Sodium 943.48mg 39%
Potassium 899.15mg 19%
Total Carbs 57.06g 19%
Sugars 15.31g 61%
Dietary Fiber 7.1g 28%
Protein 9.45g 19%
Vitamin C 20.9mg 35%
Vitamin A 0.9mg 29%
Iron 5.1mg 28%
Calcium 198.7mg 20%
Amount Per 100 g
Calories 64.69 Kcal (271 kJ)
Calories from fat 7.9 Kcal
% Daily Value*
Total Fat 0.88g 6%
Cholesterol 1.14mg 2%
Sodium 209.91mg 39%
Potassium 200.05mg 19%
Total Carbs 12.69g 19%
Sugars 3.41g 61%
Dietary Fiber 1.58g 28%
Protein 2.1g 19%
Vitamin C 4.6mg 35%
Vitamin A 0.2mg 29%
Iron 1.1mg 28%
Calcium 44.2mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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