Potato Leek Soup

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Potato Leek Soup

Potato Leek Soup
Number of Servings: 6 Total Preparation Time: 1 hour
Actual Cooking Time: 45 minutes Source: DCC
Food Groups: Dairy, Vegetables
Meal Type: Soup & Stews
Nutrition Content: Good Source of Calcium
Special Features: Make Ahead , Vegetarian

Mellow out with a soup that is smooth on the palate and a great source of calcium!


3 tablespoon Butter
3 cups sliced Leeks (white to light gree part only)
3 tablespoons Flour
4 cups Water
1 teaspoon Salt
1 1/2 pounds Potatoes, peeled and chopped
2-3 cups low-fat (1%) Milk


Melt butter over medium heat. Add leeks, lower heat and cook slowly for 5 minutes. Add flour, increase heat to medium and stir for 2 minutes. Let cool a minute, stir in a cup or so of water. Blend well, then add rest of water, potatoes and salt. Bring to a boil, partially cover and simmer about 40 minutes.

Mash vegetables with a potato masher. Stir in milk(start with 2 cups and add to consistency you like) and heat.

Nutrient Information
Calories: 245
Total Fat: 8 g
Saturated Fat: 5 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 1320 mg
Carbohydrates: 34.5 g
Protein: 9 g
Fiber: 3 g
Vitamin A:
Vitamin C: 28 mg
Calcium: 240 mg

Cook's Notes:

This soup appeals to anyone who likes mashed potatoes. (And who doesn't?) A big green salad and crusty bread are all that's needed to make this a meal.

You can substitute onions for the leeks but be sure to cook them slowly in the beginning to mellow their sharp flavor.