Potato Leek Soup Recipe

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Potato Leek Soup
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  1. Scrub the potatoes and cut them into 1 inch chunks.
  2. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
  3. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
  4. Remove from heat, and let it cool until it's no longer too hot to puree.
  5. Puree the soup in a blender or food processor in batches.
  6. Return the puree to the pot.
  7. Stir in the milk.
  8. Add black pepper to taste and adjust salt if necessary.
  9. Serve hot or cold, possibly topped with a sprinkling of fresh hebs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.56 Kcal (434 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 0.82mg 0%
Sodium 663.14mg 28%
Potassium 429.1mg 9%
Total Carbs 22.79g 8%
Sugars 7.24g 29%
Dietary Fiber 3.41g 14%
Protein 3.64g 7%
Vitamin C 7.7mg 13%
Vitamin A 0.8mg 26%
Iron 1.5mg 9%
Calcium 120mg 12%
Amount Per 100 g
Calories 31.14 Kcal (130 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 0.25mg 0%
Sodium 199.44mg 28%
Potassium 129.05mg 9%
Total Carbs 6.85g 8%
Sugars 2.18g 29%
Dietary Fiber 1.03g 14%
Protein 1.1g 7%
Vitamin C 2.3mg 13%
Vitamin A 0.2mg 26%
Iron 0.5mg 9%
Calcium 36.1mg 12%

* 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

  • 1.4
  • 3

Good Points

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

Bad Points

  • High in Sodium

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