Cozy and comforting, this Potato Leek Soup recipe combines potatoes, leeks and broth for a simple homemade soup the whole family will love!
Potato Leek Soup
This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. Because I grew up with my parents cooking soup from scratch, I have a ton of soup recipes!
I always think of my childhood when I make potato leek soup. Since my parents made soup for dinner as a starter or main dish almost daily, I certainly had my fair share of soup. The soups I enjoyed most as a kid, were the purees, as I was pretty picky. On nights we had potato leek soup, I never complained though, and still to this day crave this soup when the weather gets cold.
Potato leek soup is simple to make, the mild flavors of leeks and the potatoes compliment each other so well. Although I like mine pureed, if you prefer yours a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks.
How To Clean Leeks
The most important thing to know about making this soup is how to clean the leeks. They’re sandy and dirty, and hide it pretty well, so be sure to wash them well.
- First step is cutting off and discarding the root ends and thick dark green parts.
- Then cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.
- Once clean, you can proceed to chop them.
How To Make Potato Leek Soup
Once you clean the leeks, making potato leek soup is easy! Roughly chop the leeks. Add butter and flour to a heavy pot or Dutch oven to make a roux. Then add leeks, onion, chicken stock and potatoes and simmer until the potatoes are tender. Then blend the soup with an immersion blender or if you wish, a regular blender in batches until smooth.
Tips and Variations
This soup is ready in under 30 minutes and can easily be made gluten-free.
- Gluten Free – Use an all purpose gluten-free flour mix in place of wheat such as Bobs Redmill or Cup4Cup.
- Dairy Free – If you wish to make it dairy free, simply leave the milk out and add more broth.
- Storage – Refrigerate up to 4 days in an airtight container.
More Creamy Soup Recipes:
More Easy Leek Recipes
- Cream of Mushroom Soup
- Cream of Broccoli Soup
- Cream of Asparagus Leek Soup with Creme Fraiche
- Cream of Lentil Soup
- Dad’s Creamy Cauliflower Soup
Potato Leek Soup
Ingredients
- 4 medium leeks, dark green stems removed
- 1/2 large white onion, chopped
- 2 medium russet potatoes, peeled and cut into cubes
- 1 tablespoon flour, use AP gluten free flour for GF
- 1 tbsp butter
- 4 cups chicken stock, use vegetable broth for vegetarians
- 1/2 cup 2% milk
- salt and fresh pepper
Instructions
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
- In a medium soup pot, melt butter and add flour on low flame.
- Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken stock, leeks, onion, potatoes and bring to a boil.
- Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
- Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
- Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Categories:
Photo Credit: Jess Larson
Hands down the best Potato Leek recipe I have ever made! I’m a very very fussy “soup” eater, but this one is absolutely to die for! I rough mash my potatoes before I use my immersion blender, just to make it a little easier on my extremely old blender. Love this recipe
Delicious, easy and inexpensive! FYI–Leeks could not be found in my grocery, so I substituted 3 shallots…still delicious! Served with chicken patties on buns with lettuce, tomato, mayonnaise and a pickle.
Does this soup freeze well?
I have made this many times. Always delicious!
Very easy to make and pretty darn good. I added almond milk instead of cow’s milk as that was what I had on hand. Blended in my Vitamix. The result was a little gluey. Probably due to the fact that the potatoes were a little old. I liked making the roux before adding the aromatics – that was a new twist!
For some reason (don’t know why🫤) blending potatoes always make them gluey! All professional chefs will tell you to NEVER blend potatoes for this reason. It doesn’t happen with an Immersion blender though – again, don’t know why! Either way, this is my all time favorite recipe!
Easy and crazy delicious! Served with grilled cheese for the teenagers and we had leftovers for lunch. Officially now a staple for cold days.
Awesome! Glad you enjoyed it!
Delicious! I got an immersion blender for Xmas and now I can’t stop making your soups! This one was simple and tasty and perfect on a chilly night.
Made this soup today! (it’s 17 degrees in NYC!) It was soooo delicious! I also added a bit of cayenne for a kick!
Needs a GENEROUS amount of salt and pepper! Put some bacon on top. Yummy!
Concerning the leeks, do not throw away the tough green parts, After washing, cut them in thin rounds, and freeze for later use. I use it as a base under my braised meat, beef or chicken or pork. Makes a delicious gravy.
great tip!
This is soooooooo good.
Super tasty leek and potato soup recipe and very healthy !
The whole family enjoyed it 👍
Can you use a different potato other than russet? I have red potatoes on hand or Yukon gold?
yukon works!
I love soup n yours recipes look easy
Could I make this AIP by subbing cauliflower for potatoes?
I love this recipe! Make it all the time.
Thank you for this recipe. My tried and true go to. Made it again today – quick & easy to make and delicious and satisfying.
Made this soup so easy and delicious,will b my go to recipe
This is always a go-to during the Canadian winter months! Today I used half and half, and it was still perfect.
Which Gluten Free flour do you suggest for the best/easiest conversion?
Thanks so much! I love this recipe but am going to make it for family at Christmas and want it to be GF.
This soup is amazing, but if I use my points calculator using the nutrition info in this recipe it comes up as 5 points on green, not 3. It’s excellent though and totally worth it
Points cant be calculated with calculator because it adds points for 0 foods
Delicious! I subbed homemade chicken stock (didn’t have vegetable stock), and it turned out perfect. Perfect for a brisk afternoon – this recipe is definitely a keeper!
I’ve made this several times. It’s a winner like so many recipes on this site. So packed full of flavor and low calorie! I wish I could give it 10 stars!!
Thanks Colleen!
Simply an amazing recipe for potato soup! Here’s another leek recipe for you
https://allnutritionrd.com/healthy-potato-leek-soup-with-turkey
Cheers! Everyone!
Could this soup be frozen once cooked? May I ask how to do that? I have leeks that need to be used. Thanks!
When I was young, my mother made cream of leek soup, and I loved it. I had never made anything, myself, using leeks. Then I saw this recipe and it reminded me of my mother. I tried it a few weeks ago, and loved it. Yesterday I made it again. So good!
I love finding ways to try “new foods” in my cooking.
Thank you for another delicious recipe.
So glad you enjoyed it and love that is brought you good memories. 🙂
Delicious, easy, comforting and clean tasting! A win for a yummy soup that cooks up fast! The finish of freshly snipped chives at the end was perfecto! This soup came out so good, hey even my fussy Mother-in law loved it!! Thank you!!
Perfect!!
This recipe is delicious, as is. The only thing I changed is adding meat, I live with a family of carnivors. I browned up some ground turkey and added fennel seeds and Italian seasoning to make it taste like sausage, and served it on the side. Those who wanted meat could add it to their bowl of soup. It was a huge hit with everyone having a second bowl. Thanks Gina, for another awesome recipe!!!
This soup was filling and a hit. I didn’t peel the potatoes and added 1/2 can of white beans (scant 1 cup). I usually add puréed beans to soups for added protein. I also used 2 Tbsp of half and half because that’s what I had and it didn’t raise the points for blue.
Im making this just now but just wondered….why discard the green parts of the leeks? (I have used it ) I live in Scotland and we use all the green. Ive seen in a few US recipes that the dark leek isnt used-just curious.
Because it makes the colour darker is all I could find online. I add it as well as I don’t like waste and it gets puréed anyways
My daughter told me this was a good recipe so I tried it. I’m very impressed. I did tweak the seasonings, adding a bay leaf and a pinch of dried thyme, along with a pinch of dried minced garlic and some white pepper. And I used a shallot instead of the white onion. Oh my goodness: wonderful. When I make it again I will add at least one more potato since the immersion blender got rid of most of the chunks.
Made this and it was truly fantastic. Such simple ingredients but it was absolutely delicious. I subbed the 2% milk for almond milk and it was so creamy I would have believed there was half and half in it! Very filling. Make this!!! Even my non-soup loving fiancé loved it!
How many oz or lbs of potatoes? Russet potatoes can be all sizes.
I looked it up, and it said a medium russet potato can range from 5 to 8 oz. One site said 6.1 oz. for a medium russet. Hope this helps.
I made this with no substitutions. The only thing I did differently was sauté the leeks and onions in a little olive oil Pam and cooked the roux a few minutes before adding the before adding the liquid. Soup was delicious and pleasantly creamy.
Would this recipe be good to add chicken to?
Delicious & so filling! Def a keeper!
Sorry to be dumb! Is the serving size 1 and 1/2 cups (1.5 c) or one 1/2 cup (0.5 c)? Thanks so much!
1 1/2
Gina, this is really good soup! I used olive oil instead of butter, cornstarch instead of flour and used Yukon gold potatoes with the skin on. I also used Silk unsweetened almond milk instead of 2% and it was yummy. I can’t eat dairy or white flour. I put fresh Italian parsley on top in the bowls.
Approx how many pounds of Yukons did you use? I have some I’d like to use.
This was absolutely delicious and so easy. I am lactose intolerant so I subbed almond milk and it worked perfectly.
FABULOUS! Made this yesterday and yesterday, it was just OK. Flavors had a chance to develop overnight and today it is creamy and mouth watering. The only tweak I made to the recipe is that I used heavy cream in lieu of milk, but still used the same amount. My ten year old is sitting here chowing down on a big bowl. This recipe is definitely a keeper; printing it now.
I’m not much for commenting, but this was extraordinary. Simple, yummy. My one addition was small amount of bacon bits. Have to admit though, now I’m thinking of clam chowder with this same base.
Made this yesterday and it did not suck!!! Used 2 yukon taters (kept the skin on…get those extra vitamins!), 6 leeks (guess I got a big bunch), substituted bacon grease for the butter and let me tell you mama was happy!!! Had plenty for leftovers today and mama is no longer happy…I ate the rest! Great recipe and it’s a perfect winter soup!!!
This was amazing! I was expecting it to be bland after some of the other reviews, but all it needed was some salt and pepper. Even my daughter loved it and she is insanely picky. Definitely making this again!
I’m cracking up at all the comments that say “this is a great soup here’s how I changed it!” But I can’t laugh too hard cuz I changed things too. I cooked up bacon and use the bacon grease instead of the butter and then topped the soup with the crumbled bacon. I also added asparagus and I used lobster stock instead of chicken stock. but thank you for the great starter recipe that I could then fool around with!!
This recipe turned out great- tasty and easy! I omitted the milk and just added that amount of extra chicken broth. And I added a sprinkle of dried thyme in the last 5 min of simmering. Added it to my list of tried and true recipes.
I made your potato leek soup recipe being an Italian mothers I tweaked it to my likingI added some dried thyme and dried rosemary I didn’t have fresh 1/4 teas each I also added two stalks of celery chopped up finally and I like the soup a little thick so instead of an emerging blender I used a potato masher but I put two heaping tablespoons of sour cream instead of milk. Bellissimo! Best I ever made and my sons devoured it it’s not easy to please them when they come visit at 44 years old. They want the receipt.
wonderful
never fails !! obsessed with this one!
Who knew leek soup could be so delicious. I added one medium carrot, garlic powder and tarragon ( as someone suggested). Because we like something to chew on in soup I didn’t puree completely. I’d definitely make this again.
Hi Gina, Excellent soup! I will be making this again. I left out the milk and added water instead. I blended half the soup so I can have chunks of potatoes . I topped the bowl with scallions and crispy bacon.
Thank you
Angel
FIVE STARS! This recipe was super easy and really yummy. My kids also loved it – huge hit with the whole family. I will definitely make it again.
I really enjoyed this soup! I used chicken stock and put some fresh rosemary and thyme. I also had a bunch of celery for another recipe so I used 1 stock since I was missing a leek (they came in packs of 3 at my store). I loved how light this recipe is on the calories!
Amazing!!! This is the best recipe I’ve ever made. I also looked at the comments and also tried it with savoury and thyme which was an added bonus!!!
This soup has so much flavor. Used organic vegetable stock. My husband asked me to add fresh corn to it, so I blended half of it, added fresh corn just before serving, and completely eliminated the milk. Garnished with fresh chives. Pinned this recipe so we’ll always have it on hand.
Sounds like you have your own recipe now 🙂
This was pretty bland. I added Thyme during simmering and then 1/4 lemon juice at the end – along with a lot more salt and pepper.
Lemon juice?!
Second time making this soup! I don’t change a thing . LOVE it ! So quick and easy to make. Just the two of us and plenty of leftovers for lunches. (I do sneak a few garlic croutons on top) 😋 Thank you Gina! I have all your books and make so many things off the website! 🥰
One of my favorites from Gina! Definitely a cosy soup!
Thanks Kristen!
This soup was simple to make yet full of flavour. Warming and cosy. Accompany some fresh bread and it’s a true winner. I used lower carb potatoes and it turned out perfectly. Added fresh chives ontop for taste and decoration. Simply superb!
This was so good! I made this before and it wasn’t our favorite but with some adjustments by other comments, it was so good!! I deleted the onion, added 1/2 teaspoon savory and used (2) 16” long leeks and (2) large potatoes. Perfect!!
This will be added to my recipe collection! It was so easy to make. I cleaned and cut the leeks the night before and they held up great. The soup turned out silky smooth. I don’t have an immersion blender, so I used my nutri bullet instead. Definitely let the soup cool a bit before you blend.
I did sauté the onions and leeks together and then placed the flour and butter in there to cook.
We had this soup along with the Irish soda bread recipe from Skinny taste, it was a great night of eating!
I need to mkae this gluten free and I note that a tablespoon of gluten free flour is called for. Would this recipe work without flour at all? I sort of hate to buy a lot of gluten free flour and then use only a tablespoon. Would welcome suggestions, of any.
I was just looking at this recipe and I would eliminate the flour. The Too-Good-To-Be-True Baked Potato Soup does not use flour. I’m going to continue reading comments to see what others have done. ☺️
Cornstarch is gluten free and would probably work
Just made this soup and it tastes beautiful! I will definitely make again but double the recipe!
I made this soup before and really enjoyed the flavour. I had never thought browning the flour would add flavour but it does. I tried a cupful separate to add tumeric, it wasn’t to my taste with leek soup, I have added this to chicken soup.
I usually saute the vegetables before adding the broth, so I did try it. It is an easy enjoyable soup especially without salt just the pepper. Thank you for posting this recipe
How is the prep time for this 5 mins??
mmm just took a spoonful of the soup. sooo good!! i havent got an immersion blender atm buy still great. thanks
I very often will see a recioe and want to make it immediatly. In this case I didnt have Leeks or potatoes. Sauteed celery, onion, garlic and shopped red pepper. Added the flour and a generous supply of dried tarragon. after the flour was incorporated I added 4 cups of vegi broth, 3/4 cup of milk and a package of potato flakes.. It simmered to a perfect thickness. I then added a half cup of shredded cheddar and a handful of baby spinach. Diced cooked bacon as well. Delish! Sometimes a girl just has to look around her pantry! Tarragon was the perfect seasoning
Nice options and I am sure it tasted great, but your review has nothing to do with this recipe at all. 🙂
This recipe is absolutely delicious! Husband even loved it😊
Delicious! Just tried it and was really happy. I made it vegan with cashew milk. Definitely a keeper!
Can I substitute a different kind of potato? I’m swimming in potatoes after t the holidays.
I recommend to sautée the onions and leaks in the butter first. You can then stir in the flour once they have reduced. Then add rest of ingredients. This concentrates the flavor of the leaks and gives more depth to the soup. This also give you the option to blend or not blend. Otherwise this is a great and much healthier version of the recipe!
Made this today and it was super easy and delicious! First time making anything with leeks! I added a clove of garlic and paid special attention to the seasoning with the salt and pepper. I will say, the time it takes to make is refreshingly accurate – no time at all! I will definitely add to the rotation and am definitely subscribing to the email list!
Tasted great! Thanks for sharing.
I replaced the milk with a scoop of sour cream at the end (bc that’s what I had) and it turned out really well.
So delicious! This was a hit with the whole family! We will add this to our meatless meals hall of fame.
We really like this soup! My husband can’t do dairy so I just leave it out and we still enjoy it. If I’m doing this right, a serving on purple without milk is zero. Thanks for all of the amazing recipes and hard work!
We use dairy free milk in it and that works just fine as well!
This is a very easy, healthy and delicious soup! I did this soup many times and I really recommend ! 😋❤️
This is a good basic recipe but I think you need a bit more flavoring.
Potato and leek soup is a very traditional French soup and it typically calls for tarragon and often savory. Savory is hard to find but I think the tarragon is available easily and really add a subtle flavor that’s so amazing. Give it a try! Just 1/2 tsp makes a difference
Good, clear instructions and the result was very tasty.
I liked that it did not take a lot of preparation nor did it have to simmer all day long for the flavours.
Very nice.
Does anyone know what Gina spoons in the bowl at the end? Yellowish?
olive oil
It’s deliscious but why is it when I enter all the information into my WW calculator it comes out as 5 points per serving? The slow cooker chickpea and sweet potato stew also calculated as 5 points but the recipe says 3 points.
Hi Johanne. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
I added cauliflower to the potato to bulk up the texture and add additional nutrition. Served it with a sprinkle of white cheddar cheese and scallion greens. My husband loved this soup, even though he’s not a fan of cauliflower.
This is delicious. I have made it before. But as I was reading through the comments I came upon a link from Gina for a clam chowder recipe. The link does not work for me. Is there something I need to do to access the link?
https://www.skinnytaste.com/clam-chowder/
Try this one https://www.skinnytaste.com/clam-chowder/ or you can put clam chowder in the search bar. 🙂
Has anyone frozen leftovers, if they had any? Thanks
Yes, but I left out the milk
Very yummy. I blended it very smooth but next time I think I will leave some potato chunks. Excellent recipe
Delicious. First time I’ve ever cooked leeks and success.
I loved this, but I made a few tweaks:
1. I never peel potatoes, even for mashed. I kept the skins on and blended them into the soup. You’d never know, and you get to keep the nutrients from the skins, and the fiber. 2. If you’re concerned about protein content, one fun trick is to add 2 packages of silken tofu to the recipe and let it cook with the soup. When blended together, it adds a creaminess, and you’d never know it was in there, but it bumps up the protein to abuot 15 g per serving. Overall, I loved this, and would make it again in a heartbeat.
What a great idea adding the tofu!
I think for recipes like this, Classic Potato Leek Soup, besides saying things like”four Medium Leeks” you need to be more precise since the sizes can be so different. Last week I made Mexican Veggie Lasagna that called for leeks and I bought what I thought was medium leeks. But today my hubby brought home the longest and widest leeks I ever saw. Weight or Cups would truly help.
I am still going to make this recipe tonight and I expect it to be delicious as your recipes usually are. I will be using only one giant leek though, I think it will be enough.
I made this soup but modified it to make it vegan with more protein by using olive oil instead of butter and added 2 tables spoons of pea flavour protein powder! The taste was amazing. So thank you skinnytaste for an amazing place to start and teaching me how to clean leeks!
Would you please give an option to print the recipe. I don’t like reading recipes from my ipad, I want to read my printed page.
there is print option on the recipe.
This is a FABULOUS and easy recipe. LOVE IT!
I may try this tomorrow as a cold soup or later in the week. I have a root canal on a top tooth and I suspect soup will be the food of the week. This looks like Vichyssoise my mom made when I was a child.
I substituted in sweet potatoes, coconut milk, and almond flour. I also doubled the amount of leeks😁 Thank you for an awesome dish!! I’m a flight attendant, and it’s not possible to travel in and out of certain countries with fresh vegetables, so it makes it hard to eat well on the plane. This recipe is perfect for me!!! I get my veggies and a hearty home cooked meal, away from home!😘
All I have are wild leeks right now, they’re everywhere! How many of them would I need?
I think they are smaller…
So simple! So delicious! I changed the flour to rice flour (gf) and I added some nutritional yeast flakes for added flavour towards the end. Threw out my old potato and leek recipe for this one. Partner devoured 2 large helpings! A new favourite I think!
I made this soup a few times now and absolutely love it. Thick, creamy, and tasty. I usually eat it with crackers instead of bread, but still tastes amazing.
Soup was OK. It lacks a depth of flavor. After tasting I added some Herbs de Provence mix and let it simmer for a few more minutes which helped.
I made this and we all loved it. Great recipe. Very easy to make. Thank you.
I used 5 cups vegetable stock & no milk to make it vegan. Delicious!
We like a thicker potato leek soup and this one fit the bill. Since we drink skim milk that is what I used along with vegetable broth and a large shallot. Also added a shake or two of lemon pepper when seasoning. Might top with shredded cheese before serving next time! Made and reviewed for the WOTM recipe tag game.
Very disappointed in searching for Potato LEEK Soup. Yes onions can be substituted but then you should call it Potato Onion Soup. It was okay but in searching I found other better skinny recipes for Leek Soup.
So did I very thin soup needed extra pitatoes
I was so excited to try this recipe & am glad I gave it a go tonight. It was easy to make & so tasty! I used homemade chicken broth in mine and found the soup to be comforting and satisfying. Thank you for yet another winning recipe!????
As a twist I added a large can of clams, liquid included, for a guilt free “Clam Chowder”. Yum.
Awesome! You can check this recipe out too… https://www.skinnytaste.com/clam-chowder/
This recipe is amazing! It was soo delicious!
This sounds delicious and I plan on making this tonight. However, what would I serve with this to add some protein? Is this soup intended to be the whole meal (because that’s how I prefer to roll–lol–but lack of protein means I’ll be hungry soon after)? Especially when I’m trying to make fast and simple meals. I have time tonight, but most nights I’m in a hurry. My first thought with creamy soup is grilled cheese but that rather defeats this healthy road I’m trying to follow. I have no dietary restrictions (though chicken is not my favorite source of protein). I’d love to hear suggestions for a simple, tasty protein-packed dish to serve with this soup.
I’m thinking of adding in a can of white beans to up the protein content. Especially since you puree it, I am thinking that it won’t make too much of a difference in taste or texture.
When I made this a few months ago I had the same concerns. I added Turkey sausage before serving. It was a win at my house!
I made this tonight and my husband and I both loved it. 5 stars! I made no changes to the recipe, just added salt and pepper and a little shredded cheddar on top. We served with warm naan bread.
Can you just do all of these steps in a slow cooker?? I know the roux needs to work it’s magic 🙂
I’m so glad you have this recipe I’ve been thinking about this soup.
About how many cups are 4 medium leeks once they are washed and cut?
Thanks!
Can this be made in a slow cooker? How would I do that?
So delicious!!
Just made this soup last night and it was a HUGE hit with the family! Do you think this soup can be frozen?
I think so!
I tried this today with GF flour blend, came out very thin and also had little flavor. I added a bit of cornstarch and thyme, dill to season. We’ll see if that helps.
Perfect, warming winter recipe! Adding to my autumn eating list immediately!
This is delicious! Thank you, Gina for another winner!
I like to add a scoop of FF Greek Yogurt to my bowl when I sit down to eat. It adds a nice creaminess and a bump in protein. My husband likes to sprinkle some crumbled bacon in his bowl.
Excellent recipe, I do like the addition of the onion for added sweetness, and found the ratio of potato to leek gave a creamy soup. With other recipes I have struggled for the proper consistency. I am making this soup again today for a dinner party.
Loved this! On my second week of making to supplement my work lunches. Super easy to make. I’ve been halving the recipe and using the halved recipe as five weekday servings. I also sprinkle with a tablespoon of cheddar after heating!
Can I freeze this soup?
I’m using yukon gold potato instead. Can you provide the weight (or how many cups?) of the potatoes used instead of the number? Also how many cups of leeks? I buy frozen leeks from Trader Joe’s.
2 medium russet potatoes are about 1 pound per https://cooking.stackexchange.com/questions/10413/how-much-does-a-large-potato-weigh. I had the same question!
Delicious! Does this freeze well?
This is wonderful. Just made it this evening. Would never know it is a healthy recipe as it is rich and quite filling. This is definitely a keeper.
Made this last night and it was amazing!
I love soups and usually have a bowl daily. I’m especially fond of pureed soups. This is delicious. I almost ate a second bowlful.
If leeks are not available, could you substitute with extra onion?
I Love Love Love this soup!!!
I made this last week (I added nonfat greek yogurt at the end) and it was amazing!!!!!!!!!! I had it every day for lunch at work and I already want to make another batch!!!
Hit the spot! I love potato soup and this was creamy and delicious. Cannot wait to have leftovers tomorrow.
How would this work in an instant pot?
Perfectly! 20 mins and done.
How long would you cook this in the Instant Pot?
I cooked 20 minutes and then used the immersion blender. Worked perfectly!
I made this soup tonight and it’s wonderful! I love how simply it was seasoned and yet it has just the perfect balance. Thanks for so many wonderful recipes you’ve created. You are my go to for all recipes. I’ve ordered your new book and I’m looking forwarded to its arrival tomorrow!
Thanks Rhonda!
You were spot on in the fact that this is so simple yet tastes so complex! I followed another commenter’s suggestion and added 1/3 brick of light cream cheese and the texture/flavors was fantastic. I think I’ll make this again next week and double the recipe. Another hit, Gina!
Great recipe! My husband and I enjoyed this for lunch today….and we’ll get to enjoy it again tomorrow. 🙂 Thanks!
Hi Gina, on your weekly menu this week, it says for dinner on 10/8: D: ¾ cup Potato Leek Soup (5) but here it says 1 1/2 cup 3 points. Can you please clarify?
I noticed this too. I just emailed her to see what she says. Making this tonight and after looking over all these reviews, I am so excited. Its a snowy day here and it will be a perfect dinner! Thanks Gina!
My husband whipped this up for me last night to take to work. It’s delish!!
I absolutely love leeks so I was really excited to make this, especially on a cold fall day. I really enjoyed it! My husband said “it reminds me of mashed potatoes” but he said that was a good thing and he ate it all. I gave 4 stars cause I do think it needed a little “something” else, but still very good as is! I did add a pinch of smoked paprika as mentioned in other comments and also a little hot sauce to my bowl at the end (i add hot sauce to most soup I eat).
I will definitely make it again, but I think I’ll leave it chunkier next time and possibly add turkey (or regular) bacon!
This is the BEST soup recipe! I’m slightly addicted to soup. I omitted the milk and added an extra cup of vegetable broth. I also added to jalapenos. This tastes just like the fabulous jalapeno potato soup I had in Europe. Gina, I absolutely love your recipes! Always so easy and flavorful. Trying the chicken tacos tonight. I also appreciate that you are WW friendly. I have 4 friends that I’ve introduced Skinnytaste to and they love it as well.
Looks delicious, but I’m wondering, what is the liquid drizzled on top of the pictures of the finished bowl of soup?
olive oil