Leek & Potato Soup

Leek & Potato Soup

10 Reviews
From: EatingWell Magazine, January/February 1994

Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ teaspoons canola oil
  • 3 leeks, trimmed, cleaned and thinly sliced (3 cups)
  • 2 cloves garlic, minced
  • 1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
  • 6 cups reduced-sodium chicken broth
  • 1¼ pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
  • ½ cup reduced-fat sour cream
  • Salt & freshly ground pepper, to taste


  • Active

  • Ready In

  1. Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
  2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
  3. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

Nutrition information

  • Per serving: 152 calories; 4 g fat(2 g sat); 2 g fiber; 25 g carbohydrates; 7 g protein; 38 mcg folate; 8 mg cholesterol; 3 g sugars; 0 g added sugars; 826 IU vitamin A; 24 mg vitamin C; 63 mg calcium; 2 mg iron; 630 mg sodium; 712 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1 fat

Reviews 10

December 07, 2015
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By: EatingWell User
Wonderful on a cold night. Made this into a Vegetable Soup last night by adding carrots (last 10 minutes) and broccoli (last 5 minutes). So nice on a cold night. Pros: Quick and nourishing.
October 24, 2012
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By: EatingWell User
Flavors need a day to reach full flavor By day three this soup achieved all the necessary requirements of a keeper recipe: aromatic, silky and smooth in texture, perfect viscosity and ingredients that are staples in our house. I would encourage people to make this soup but hold off until day 2 or 3 before serving. Pros: minimal ingredients, simple instructions Cons: Needs to sit overnight to reach fullness of flavor
February 25, 2012
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By: EatingWell User
Just ok The prep / cook time on this recipe was a lot longer than I anticipated. It took me well over an hour from start to finish, and the taste was just ok. My husband and I both thought it was a bit bland. Thanks for the recipe but I don't think I'll be making this one again.
February 13, 2012
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By: EatingWell User
Overall it was pretty good, it was not as flavorful as I thought it would be. I would definitely cook the potatoes longer than the recipe says, after 15 minutes they were still crunchy. Pros: Easy to make Cons: Not as flavorful as I hoped
December 01, 2011
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By: EatingWell User
I've been trying to prepare healthier dinners for my family. This soup seems to be a kepper for us. I've made it many times and we always seem to finish it all. Even my picky eaters. Love it!
November 30, 2010
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By: amyincolorado
Mixed reviews from my family of 5 on this recipe...okay to really good. I made it for a light dinner on a cold night. My husband thought it didn't have enough flavor...we think he missed the salty, fatty, flavorful bacon. Not bad at all for a healthy, lighter potato leek soup without cream and lots of fattening stuff.
August 04, 2010
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By: EatingWell User
February 16, 2010
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By: bethramage
This recipe was great and I've made it many times. I did not have a problem with the sour cream breaking up.
October 13, 2009
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By: EatingWell User
Delicious, but the texture is off. The sour cream breaks up, giving it an unappetizing "curdled" look and feel.
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