Leek And Potato Soup Recipe

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Leek And Potato Soup
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  1. Melt the butter in a large Dutch oven over medium-low heat.
  2. Add the leeks and onion, stir to coat with the butter and cover.
  3. Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
  4. Cook a further 10 minutes.
  5. Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
  6. Cover and simmer 30 minutes, until the vegetables are falling apart.
  7. Remove bay leaves.
  8. Using an immersion blender (or working in batches in a standard blender), puree smooth.
  9. Taste and adjust seasoning, then serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.06 Kcal (1097 kJ)
Calories from fat 99.69 Kcal
% Daily Value*
Total Fat 11.08g 17%
Cholesterol 31.45mg 10%
Sodium 696.17mg 29%
Potassium 687.46mg 15%
Total Carbs 35.28g 12%
Sugars 6.65g 27%
Dietary Fiber 2.79g 11%
Protein 8.99g 18%
Vitamin C 19.7mg 33%
Iron 40mg 222%
Calcium 241.4mg 24%
Amount Per 100 g
Calories 86.12 Kcal (361 kJ)
Calories from fat 32.76 Kcal
% Daily Value*
Total Fat 3.64g 17%
Cholesterol 10.34mg 10%
Sodium 228.79mg 29%
Potassium 225.93mg 15%
Total Carbs 11.6g 12%
Sugars 2.19g 27%
Dietary Fiber 0.92g 11%
Protein 2.96g 18%
Vitamin C 6.5mg 33%
Iron 13.2mg 222%
Calcium 79.3mg 24%

* 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

  • 5.6
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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