Potato-Leek Soup Recipe

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This savory soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.—Patricia Wells, Riverhead, New York
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 8 servings


  • 1-1/2 cups sliced leeks (white portion only)
  • 1/2 cup butter, divided
  • 5 cups cubed peeled potatoes
  • 3/4 cup chopped celery
  • 1-1/3 cups cubed carrots
  • 1 teaspoon salt, divided
  • 2 cups water
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 2 chicken bouillon cubes

Nutritional Facts

1 cup: 298 calories, 16g fat (10g saturated fat), 47mg cholesterol, 774mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 7g protein


  1. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through. Yield: 8 servings (about 2 quarts).
Originally published as Potato-Leek Soup in Taste of Home December/January 1995, p65

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Reviewed May. 11, 2015

"This is a great soup. It's quick, easy, and flavourful. It is definitely a keeper."

Reviewed Feb. 5, 2015

"First time making it tonite--very nummy! Used chicken broth in place of water and added a small chunk of leftover cooked ham that I chopped/diced up. Pretty simple to prepare. Made quite a full pot....looking forward to sharing it with other family and friends."

Reviewed Feb. 27, 2014

"This is our new favorite soup! I've made it several times and it's always a hit. I've made it using vegetable broth instead of chicken broth for friends who are vegetarian. Also I usually add about 1 cup of half and half along with the milk. Otherwise it's great just the way it is!"

Reviewed Mar. 6, 2013

"This soup turned out delicious! Very simple to prepare and tasted wonderful! I took my time making it, as I was preparing other dishes as well. A definate addition to my recipe collection!"

Reviewed Nov. 3, 2012

"This made a nice pot of soup. I used 2 cups chicken stock in place of the water. Very tasty!"

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