Potato Leek Soup
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. Use an all purpose gluten-free flour mix in place of wheat such as Bobs Redmill or Cup4Cup.
- If you wish to make it dairy free, simply leave the milk out and add more broth.
- Refrigerate up to 4 days.
More Creamy Soup 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.
Video
Nutrition
Photo Credit: Jess Larson
Paleo
Slow Cooker Recipes
Low Carb
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
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?!
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.
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
Made this soup last night, loved it! have enough left over for dinner tonight. Thank You Gina
Is there a way to make this in the crockpot?
Made it for dinner tonight. Everyone loved it!! Hearty and filling soup full of flavor. Thanks Gina!!
This soup is delicious! Just made it for dinner this week, and it came out really good (husband and I had to have a bowl for lunch it just smelled so good). I used cashew milk instead of 2%, and the consistency is spot on, and flavor delightful. Definitely going in the rotation!
This soup soothes the soul! The weather has been so dreary lately with the forecast predicting more chilly weather and rain. I have been searching for a soup that is both comfort food and healthy and this is it!! I am sure I will make this through the remaining fall and winter!
Making this for tonight, but I’m experimenting by putting it in the crockpot. I’ll bring it to a boil on hi and then turn it down to low for the rest of the afternoon. Keeping my fingers crossed. Glad to see that the serving is actually 1 1/2 cups rather than just 1/2 cup!
Made this tonight after having a horrible migraine all day. It was quick, easy (thank goodness) and delicious! My picky fiancé even said that we should have it again! ? I only puréed half of the soup, because aforementioned fiancé doesn’t like purée anything. I also added three celery stalks.
One-pot wonder of a cozy recipe!
Never mind! Just realized i skimmed over the milk at the end! Oops!
This was soooo good and so easy! Love love love it
Has anyone tried using cauliflower instead of one of the potatoes, wondering if the soup would still be as good. Let me know! It’d be nice to have more of the soup for 3 points!
https://www.skinnytaste.com/cauliflower-leek-soup/
Check this one out…
Shouldn’t the serving size be 1 1/2 cups ?
yes! typo
Can I use Almond Milk?
Yeah, pretty skimpy, especially when that 1/2 cup has about 1/5 of your total daily recommended sodium.
its a type, should be 1 1/2 cups
Serving size 1/2 cup – 133 calories – YIKES! Who eats a 1/2 cup of soup??
Its a typo, 1 1/2 cups
For those on a ketogenic diet…I find subbing celery root to be the ticket!! Lower carb and lots of flavour with similar texture!!
I really want to make this but 1/2 cup serving wil never fill me up. 🙁
typo!
Gina, how many ounces of potatoes did you use? Thanks
Serving size is a half a cup? Really?
I noticed that also. This would be a small appetizer entree or side dish, then, instead of a main dish.
I agree!! I love soup and can eat the whole pot lol, who eats a 1/2 cup of soup even with a sandwhich lol, i’ll double my portion and count as 6 points
Sorry 1/2 cup was posted in error. It’s 1 1/2 cups
Sally- I omitted the milk and added more vegetable broth. Also tossed in 2 jalapenos. I put in the recipe builder……1 point for 1 cup!!
Lol. I thought the same thing. If I’m having soup for dinner, it’s going to be a bowl full
This looks so yummy, but as a diabetic, I try to avoid white potatoes. Do you think it would work with cauliflower replacing the potatoes?
https://www.skinnytaste.com/cauliflower-leek-soup/ You might want to check out this recipe…
This recipe is a keeper! My familyl loved it, and I mean LOVED it.
I made it with 2 leeks and 3 potatoes because that is what I had! Everything else was correctly measured, but I added 2 herbs, rosemary and thyme. I blended it with a potato masher instead of immersion blender. This is a no fail recipe! Making some to freeze next time! Loved its guts!
Gina, Do you think it would work if I substituted the cow’s milk for almond milk? Trying to stay away from too much dairy. Thanks! ~ Gina
Hi! I had the same question and so am curious if you tried it and if so, how it turned out with almond milk.
Would love to know this too!
I just made this using butter alternative and organic plain soymilk tastes amazing and the points stayed the same when I calculated- hope this helps!
I used almond milk and it was fine! How long can this stay in the fridge?
I am not a fan of blended soups, I like them a little chunky. Do you think this recipe would work if I removed the potatoes after they were done cooking and used a pasty cutter to mash the potatoes then add them back in?
Sure.
This is the second time I make this delicious tasty quality soup and my family loves it. I follow it as it is but add garlic too 🙂
This was easy and delicious. I substituted some shallot for the onion and added some celery. Will make this again
I just made this recipe.It is very tasty. I am not sure of the proportions. Should I have more leeks than potatoes? I used 3 good sized leeks because 4 seemed like too much. I had about twice as much of the leeks as potatoes.
My favorite soup!!! 9 year old loves it too. I have a double batch cooking right now…again. Just made it two weeks ago.
Hi Gina! I had a gastric sleeve operation a week ago and was looking for soup recipes to try since I had clearance to eat homemade soup. Your potato leek soup was one of the first recipes I found, so I shared it with my husband. He prepared it for me and it was delicious. Loved it! We made it with oat milk since I have lactose intolerance, but it worked perfectly.
Hi Gina!! Thanks for this and all of your wonderful recipes!! Could you please tell me what you consider to be a MEDIUM sized russet potato? I want to make sure so I don’t accidentally go over points here. Thanks!!
2-1/4″ to 3-1/4″ inches in diameter.
I go by weight. Weigh your potato’s so you know exactly how many points you’re putting into the soup. And this way you can make it exactly the same next time.
This soup was fantastic. My husband and I both enjoyed it.
Could this be made in a slow cooker?
This may be my new favorite Skinnytaste recipe!
First, this recipe is restaurant quality good.
Second, I’m sick with a super bad sore throat (even applesauce tastes too acidic and is hard to get down) and this really hit the spot! Plus, I could just throw the veggies in an alligator chopper, and whip this up fast, and without a lot of time in the kitchen when I don’t feel well.
This would be great topped with a tablespoon of grated cheddar and/or a slice of crumbled center cut bacon.
Thanks, Gina!
You’re welcome! I hope you feel better!
*whole family 🙂
While family enjoyed this soup (including kids aged 7 and 10). I served it with bread and roasted broccoli which might sound odd but actually turned out to be a good combo! Thanks for sharing your great recipe!
This is on our meal plan this week and I'm so excited. My father made leek and potato soup growing up and never shared the recipe with me. I can't wait to try this and share the recipe with my daughters as they grow.
Amazing! Made this tonight and my husband loved it and he's a pretty picky eater 🙂 I did use skim milk but other than that I followed the recipe. We love healthy recipes that taste amazing and this fit the bill perfectly!
I make this but instead of milk I throw in a brick of cream cheese. Makes it thick and hearty.
made this soup for just my husband and i. good thing we didn't have any guests – i've been LOVING the leftovers all week. really delicious soup. also, for those who can't do dairy, this worked PERFECTLY with margarine and soymilk.
When is it you add water to the soup recipe? First time making homemade soup and looks like this could be simple.
Have you ever topped it with cheese?
I am going to make this tonight, but is there a way to reduce the sodium? I have a friend with high blood pressure, coming out of the hospital, and thought I'd make this as a quick and easy meal.
Have tried this twice first time delicious next time not quite as good but as with other comments was not sure of exactly how much leek to use ?? Also how long will this last in fridge ?? and can you freeze it?
I've always LOVED potato leek soup, but have been too intimidated with the process to make it myself. Today I made your recipe and it is amazing! I may try some garlic cloves next time for a little extra flavor.
Just finished making this and eating a bowl now. I'm over the moon. Wasn't sure if it was going to be bland or not, so I added 3 cloves of garlic, salt, pepper, sprinkled in a bit more garlic powder and basil. I also sauteed the Onions and garlic first before hand. It taste great. Thanks!
Hi Gina, just wondering if you had an approximate cup measure for how much leek to add? The ones at my market are huge, so I bought three, but I think all three might be too much.
Pleasantly surprised! We added a little cheddar and 1 slice of maple bacon. Next time, we plan on adding roasted corn for extra goodness. Very tasty and a keeper!
I just had to comment – I happened upon your website last night in search of a healthy Potato Leek Soup. I found that so many of the recipes on the site look super yummy and I can't wait to try them! I made the Potato Leek soup last night, and it was a huge hit, super yummy. My husband is gluten-free and dairy free (and I see that you have plenty of yummy recipes for us to try), but I just made this without the milk and it was great just like that! Thanks for sharing so many delicious looking recipes!
I just wanted you to know that I included your recipe in a leek round up. I will be pinning and tweeting it this week too.
OMG, this was fabulous! I just got back from Ireland where I had potato and leek soup just about everyday, and this was just as savory! What a great way to eat clean used all organics) and feel fulfilled:)
this was fabulous! I used veg broth and added 3 cloves of garlic. Even my 2 year old LOVED it!
Great meal! Do you think this can be made in the crock pot?
Great meal! Do you think this can be made in the crock pot?
I just made this last night for my folks and myself. I really loved it! I did add a tablespoon of bacon drippings and topped each bowl with crumbled bacon – Needed an added flavor level for my dad 🙂 Thanks for the recipe! Delicious.
Haha, no, they were definitely leeks. Said on the packaging, it's definitely not just me being dumb!
Chemilyx88, it sounds like maybe you were using green onions instead of leeks. Leeks have pretty large, fibrous leaves whereas green onions are long, straight tubes. Hopefully that helps!
(Btw, I ended up using about half of each leek in the end which I imagine wasn't enough as I can hardly taste it. But they were such big leeks… I'm so confused!)
I was quite disappointed with this I'm afraid 🙁 perfect consistency, but it tastes quite bland (even with lots of seasoning) – it's most probably because I didn't know how much leek to use. I'm British, and the leeks I bought look different from most, they didn't have quite the same shape as American ones/ the ones on Google Images 😉 they were long and straight and didn't really have anything to cut off, so it was hard to know whether to use the 4 whole leeks because they were massive. It'd really help if you could give an approximate weight estimate of leek that you used to avoid this confusion! I think this soup has great potential but I'd need to fix the leek issue before trying to make it again. Cheers, Charlotte.
Potatoes act as a great blander sometimes. I found it a bit bland as well, even with extra seasoning. I think I might try sauteeing the leeks and onion first next time, to see if that brings out more of their flavor.
Mine is very bland as well. Followed the directions exactly as written. Very disappointed and a big waste of money.
How many pounds of potatoes is that?
This was my first time ever trying leeks, and I can't believe I've taken this long to do so! Such a great recipe if you want to try leeks. The flavor of this soup is amaaaaazing! My husband said, "I can't believe it's a "lighter" dish because it's sooo creamy." What a wonderful trick to make a creamy soup, using mainly chicken stock (and I also did veggie broth as well) with only a small bit of milk to give it a creamy base! So clever, thanks. ( :
can i use idaho potatoes in place of russet potatoes?
Either your leeks were much smaller than mine, or 4 is too many! I ended up using just 3 and had to add an additional cup of chicken stock to get enough liquid to cover the potatos/leeks, and I just left the onion out.
just did it! super easy and super tasty! thank you very much!
I tried with recipe with sweet potatoes instead of white potatoes and it turned out really well. The only thing I added was some paprika to give it a little bit of spice.
this recipe was delicious and extremely satisfying. it's so good, it's almost hard to believe its healthy! thanks for this recipe. just amazing.
Made this tonight with some leftover leeks from my St Patrick's Day colcannon. Made it according to recipe using lots of freshly ground black pepper and the addition of a few shakes of Hungarian paprika and 2 shakes of cayenne pepper which gave it just a hint of zip. I've never had a failure when I follow Skinnytaste!
First time poster! Tried several recipes and loved them all! Question, I picked up a bag of frozen leeks at Trader Joe's. Can I use them and if so, what quantity? ~Barb
I just finished a batch of this soup for lunches this week. It is so good! I used soy milk, vegetable stock and margarine instead and it still turned out delicious. This is the second recipe of your I have tried and my family loved it (even my 13 month old daughter) thank you so much for this site!
Hi Gina! Your site is wonderful! Me and my fiance are both medical students, and we're constantly faced with the dilemma of knowing how important it is to eat healthy, balanced, calorie conscious meals but constantly being strapped for time. Your meals are the perfect solution, and I share them with many that are seeking to lose weight but are hesitant about learning to cook healthy meals their family will enjoy.
A question about this recipe – I don't have an immersion blender (medical student are also strapped for cash!) but DO have a food processor. Could I cook the broth, leeks, potatoes, etc first, add it to the processor with milk and then blend and reheat?
Thank you!
Amanda
San Antonio, TX
I cooked the soup without the milk then blended the soup in my food processor in batches and then added the milk and salt and pepper after I was done processing it all…
Just wanted to say how delicious this soup was! My boyfriend and I enjoyed it so much! It barely lasted because it was just too yummy! Thanks!!
I made this tonight with my new immersion blender…we all loved it!! It was delicious. I can't wait to make the stuffed pepper soup. I love your site!! Thanks!!
Rosemary would probably be nice with it.
Do you think rosemary would taste good with this soup, or just a potato soup>
I just made this soup and it is absolutely delicious!!! My father in law makes a great potato leek soup (not low fat of course) and this recipe tastes almost identical. Can't wait for dinner tonight.
I also used a regular blender to mix it, because I didn't have an immersion blender and it worked fine!
Silly question, but did you just put the regular hand mixer right in the pot like they use the immersion blender? I don't own one either and I wasn't sure what to use and when in its place. Thanks for your help!
I've made Potato Leek soup before and was not a fan. Decided to give it another go and tried yours and it's good! I did leave it chunky cause I like chunkier soups. Very very good!!
I just made this and it is amazing, I cant believe it is only 3pts for the taste!
Leeks are fabulous!
I've never frozen this, it never lasts, but I'm sure it would freeze fine.
I cannot wait to make this. I'm running out to the store right now for the ingredients. Wondering if it would freeze well. Have you tried?
i've never used leeks before, and was totally intimidated by them. This soup was so delish!! thanks for getting me outta my comfort zone!
I made this tonight with a few substitutions and it was soo good! I used olive oil in place of the butter, cornstarch in place of the flour and non-fat greek yogurt in place of the milk. As I also prefer to use herbs in place of salt, I added some rosemary, oregano and a pinch of curry powder. Thank you for a great recipe!
I just made this and it was incredible! I am not a soup person, but I am definitely a potato and leek person. I made it exactly as stated in the recipe, and thought it was perfect. I love that I can have 1 cup for only 3 Points+. That is a good deal! Will definitely make this again!
You're welcome! Calories are per serving.
Hello Gina! Thank you sooo much for this site! I've been trying to get my husband to loose weight for years, and this might just do the trick!
Just a question though, and this might sound silly, but the calories, are they per serving or for the whole recipe?
Maybe a half if it's small.
Hi Gina – this looks great! If I were to replace 1 potato with cauliflower, how much cauli would I use?
Even though it's getting warmer outside, I really want to try this!
Done! 3 points plus!
Hey Gina, a special request here — Can you provide the Nutritional info or the new Points+ value? I want to make this (I live in Australia and winter is setting in!) but I'm curious to see what its worth on the new plan.
Thanks, Angie
I agree… can you please let us know what the points plus value is for this? I'm going to count it as 3 points for now, but I'd like to be sure.
Thank you!
I would also love to know how many points plus this recipe is!
Amazing recipes Gina! Every lunch and dinner made at our house is from your site.
Thank you!
I would love to know how many points plus values this is. Could you please let me know?
Jen- Welcome!!
Vernice, I don't see why not!
I wonder if you can substitute cauliflower for some or all of the potatoes to reduce the calories. Your puree cauliflower recipe came out so great that I'm going to try it. I'm going to split this recipe into two. For one half of the ingredients I'll use potatoes and with the other half I'll use cauliflower. I'll let you know how if turns out.
I just stumbled on your site and can I just tell you how excited I am to make this soup?!?! All your recipes look and sounds delicious! Thank you so much for putting together such an awesome site!!!
PS- to anonymous above asking about nutrient information. She puts the calories per serving and the points for WW on every recipe. I missed it at first too, but it's right under the name of the recipe 🙂
Hi. Love you site. Could you let us know the Points plus when you get a chance? I have a bunch of this in the freezer! Love it!
Could you please list Nutrient value so I can convert to WW points plus- Thanks!
Perfect! Tastes as good as the one I make using not ww friendly ingredients and yours is under 3 pts. Even got the thumbs up from my teenager.
Thanks for a great recipe that will show up on my table often
So good. The flavors are just perfect! Thanks for another great recipe.
I have also tried the manicotti…yum….
I tried this recipe last night and all I can say is OMG it's delicious…thank you so much for this recipe
Yes, this freezes well!! Great for leftovers!
Hi can you freeze left over's ? i doubled this and am in the process of making it . It smell's yummy!
Gina- I LOVED this soup! I made last night for dinner with your Tuna melt- Aaaaaa-mazing! I have probably made 10 of your recipes and they are all incredible!!!
Sorry for any confusion, 1 bunch = 4 leeks.
Gina, I bought 2 leeks, is that enough. I don't understand the 4 bunch…sorry and thanks!
I'm glad you enjoyed my lighter version. It has a rich flavor, doesn't taste light at all.
I've been making a less healthy version of potato leek soup for years, but when I made yours last night, it turned out to taste better! Thanks so much for all the delicious recipes.
I make this soup often and it's always delicious. Easy to make and tasty as is. Sometimes to make it heartier I add sausage to it. Always a winner.
Try adding sliced fresh mushrooms to help fill up on your vegetables for the day.
I just made it, and it was fantastic!
Since I have skim milk in the house, I used 1 whole cup of skim instead of 1/2 cup of 2%. It came out very creamy and delicious.
I just made this soup this afternoon…and like every other recipe that I've tried from this blog, it's perfect. So yummy. Can't wait for supper so I can have a whole bowl and not just a taste off the spoon!
Thanks Amanda, that's so sweet. I'm glad you liked it 🙂
I made this soup last night (with the sauteed brussel sprouts on the side), and it was the fastest, easiest, most delicious recipe! This and every other recipe on this blog is exactly what WW is meant to be! Thanks for doing this, Gina. You are really doing us all a HUGE favor and it is really fun to be a part of it all.
Thank you for sharing your gluten-free version!!
This soup is brilliant, made it just now!!!
I have Celiac's, so I can't have flour, instead I used a gluten free flour and I also used rice milk and vegetable broth.
WONDERFUL!!!!!!! STRONGLY suggest making this dish and it was so easy!!
Yeah, why mess with a good thing!
I made this last night and it was such a big hit that there are no leftovers to mix in with the zero points soup! I'll have to make a double batch next time. Thanks very much!
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
I think I am going to do a mash-up of this and the WW Zero Points veggie soup…mmmm!
I have not had leeks before tonight either but this looked like a wonderful recipe. I made this for dinner and it was absolutely delicious! Thanks so much for this blog..there are so many things I am going to try.
I love leeks!
I never had leeks before so when I saw this recipe I HAD to try it. I couldn't believe how easy this was to prepare and it was so tasty! YUMMY!!! I know I can loose weight if I keep coming on your site to get recipes! Thanks again.
Yum yum yum! I left mine chunky it was sooo good and my kids loved it. Thank you so much for this site I have made 3 things so far and will make 3 more this week!
Thanks for noticing that!
Thanks for posting, but you have this listed under vegetarian and it has chicken stock in it. Stocks made from meat are not vegetarian. Would you mind putting a note that the recipe is vegetarian if veggie stock is used. Thanks!
Nice touch with the smoked paprika!! My husband went shopping and bought potatoes and leeks. I think he is trying to tell me something!!
This was fantastic! I also added a pinch of nutmeg and a pinch of smoked paprika. REALLY good!
Such an easy soup with a complex taste. The addition of nutmeg sounds good. Gotta give that a try.
I just made this tonight…so easy. I called my husband into the kitchen to taste it and he couldn't believe it was ready so quickly.
I added a pinch of nutmeg.
So yummy.
Thank you for this recipe and for your blog. LOVE IT!
Made this tonight for dinner with some homemade bread – and it was delicious!
This soup was SO good! My three and five year old loved it as well. I don't think I have ever saw them eat soup so fast. Thank you Gina for the great recipe.
Thanks Laura!
A wonderfully delicious soup…in fact, I don't think I've made a single recipe of your's that isn't delicious!! Great site..love the recipes and look forward to new ones
Soup for days and days! We could both eat soups all fall/winter. Especially if it's creamy.
I have never blended it I like it chunky. I keep adding more water or stock, more onions, more potatoes and keep recycling it… it just gets better. This is a great breakfasty soup too with a slice of toast on the side 🙂
Ruth
This will be my next potato soup. This week I made a version of the baked potato soup that's on the WW site. It, too, was just delicious and so simple.
Someone else recently made this soup so I guess it's fate telling me to try it.
Your soup looks really good and this is one of my favorite.
Enjoy!
I love leeks! I love this site. I feel upon it a few wks ago. I subscribed to it and I get your yummy meals in my email. This is is fantastic. I can't wait to try it (when FL cools down)
Take Care.
i was just looking for a potato leek soup recipe today – this is perfect…I might crumble some turkey bacon on top too! Looks delish – thank you so much for doing this! KAT