Back to Hearty Leek and Potato Soup

Print Options


Card Sizes

Hearty Leek and Potato Soup Recipe

Hearty Leek and Potato Soup Recipe

This thick, flavorful soup is a winner in our home and makes a nice starter dish. —Rachel Taylor, Springfield, Tennessee
TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:8 servings


  • 3 celery ribs, chopped
  • 2 medium onions, chopped
  • 3 medium leeks (white portion only), chopped
  • 1 medium green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 medium potatoes, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 cup water
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1/4 cup fat-free milk
  • 1/2 cup reduced-fat sour cream
  • 2 green onions, chopped


  • 1. In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally.
  • 2. Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil). Yield: 8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup: 180 calories, 5g fat (1g saturated fat), 5mg cholesterol, 598mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Reviews for Hearty Leek and Potato Soup

Sort By :

Average Rating
cmahar User ID: 1051839 115701
Reviewed May. 2, 2012

"The soup was okay, but a little too spicy for my husband and I. If I do make it again, I would leave the jalapeno peppers out and add the chicken broth for extra flavor."

Annaheim User ID: 5345211 179649
Reviewed Nov. 8, 2011

"My husband and I both loved this soup! I used chicken broth in place of the vegetable broth. Perhaps that's why we didn't notice anything missing as some reviewers have. Try it that way."

rockstarbarbie User ID: 5996389 175156
Reviewed May. 19, 2011

"I made this soup for dinner last night, with a few modifications. I left out the jalapenos and used half chicken broth/half vegetable broth. I also add a tsp of Mrs. Dash seasonging and some fresh parsley. It was really good! Light and healthy, yet full of flavor. I love potato soup, but my husband isn't a huge fan. He really liked this one, and I will definitely make it again."

Susan's Kitchen User ID: 5575002 90923
Reviewed Apr. 11, 2011

"I followed this recipe as written and it seemed to be missing something. Sitting over night didn't help. Not something I would make again"

LegalSec User ID: 548619 102114
Reviewed Mar. 30, 2011

"I made this soup the night before I was having guests for dinner. At first I thought the soup was missing something so I added a pinch of cayenne pepper, still thought it was mising something. I refrigerated over night and reheated for dinner, it was delicious. I think the flavors just needed to come together overnight. I will make again."

danid User ID: 5870512 163675
Reviewed Mar. 14, 2011

"Was a tasty recipe, but not something I would probably make again, a bit too spicy for me."

Loading Image