Creamy Leek and Potato Soup Recipe

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Creamy Leek and Potato Soup
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  1. Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker.
  2. Cover and cook on low heat 8-10 hours or until vegetables are tender.
  3. Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half.
  4. Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 200.1 Kcal (838 kJ)
Calories from fat 89.51 Kcal
% Daily Value*
Total Fat 9.95g 15%
Cholesterol 14.74mg 5%
Sodium 241.16mg 10%
Potassium 391.63mg 8%
Total Carbs 23.74g 8%
Sugars 5.27g 21%
Dietary Fiber 3.3g 13%
Protein 5.32g 11%
Vitamin C 9.6mg 16%
Vitamin A 0.7mg 24%
Iron 2.1mg 11%
Calcium 92.3mg 9%
Amount Per 100 g
Calories 113.29 Kcal (474 kJ)
Calories from fat 50.67 Kcal
% Daily Value*
Total Fat 5.63g 15%
Cholesterol 8.34mg 5%
Sodium 136.54mg 10%
Potassium 221.73mg 8%
Total Carbs 13.44g 8%
Sugars 2.98g 21%
Dietary Fiber 1.87g 13%
Protein 3.01g 11%
Vitamin C 5.4mg 16%
Vitamin A 0.4mg 24%
Iron 1.2mg 11%
Calcium 52.2mg 9%

* 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

  • 4.2
  • 5

Good Points

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

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