Go Back
–+ servings
Potato Leek Soup

Chunky Potato Leek Soup for a Cozy, Healthy Dinner

This hearty Potato Leek Soup is a cozy, healthy dinner option perfect for autumn nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pieces Leeks Use green tops for extra flavor.
  • 1 piece Onion Yellow or white onions work best.
  • 1 tablespoon All-Purpose Flour Gluten-free flour can be used.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 tablespoon Olive Oil Can replace with vegetable oil or butter.
  • 4 cups Reduced-Sodium Chicken or Vegetable Broth Opt for homemade or no-sodium options.
  • 2 pieces Bay Leaves Remember to discard before serving.
  • to taste Salt & Pepper Adjust to personal preference.
  • to taste drops Hot Pepper Sauce Adjust based on spice tolerance.
  • 1 tablespoon Worcestershire Sauce Leave out for a vegetarian version.
  • 1/4 teaspoon Ground Nutmeg Can be omitted if not preferred.
For the Chunkiness
  • 4 cups Potatoes Use starchy varieties like Russets or Yukon Gold.
For Creaminess
  • 1 cup Fat-Free Milk Consider dairy-free alternatives.
  • 1 cup Evaporated Milk Consider dairy-free alternatives.

Equipment

  • Skillet
  • large saucepan
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Sauté the Aromatics
  1. In a lightly greased skillet over medium heat, add chopped leeks and onion. Sauté for about 5 minutes until tender.
Create the Roux
  1. In a large saucepan, heat olive oil over medium-low heat. Sprinkle in flour and garlic powder, stirring continuously for about 2 minutes.
Combine the Broth and Seasonings
  1. Gradually whisk in the broth, then add bay leaves, salt, pepper, hot pepper sauce, Worcestershire sauce, and nutmeg. Cook for 1-2 minutes.
Add Potatoes and Leeks
  1. Stir in chunked potatoes and sautéed leeks. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Finish with Cream
  1. Once potatoes are tender, stir in fat-free milk and evaporated milk, heating through for about 5 minutes.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 3gSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 15mgCalcium: 6mgIron: 4mg

Notes

Store leftovers in an airtight container for up to four days. Reheat gently to preserve flavors.

Tried this recipe?

Let us know how it was!