Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (3)
Potato Leek Soup
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 12%
CARBS 35G64% OF CAL
5G FIBER27G OTHER4G TOTAL SUGAR
FAT 8G31% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy soup made with leeks, potatoes, butter, and broth. Elegant yet simple, it's perfect alongside dinner rolls or crusty bread.
mainamericansoup🌀 blender🫕 dutch ovengluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 large leeks (about 8 cups chopped)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 2 pounds russet or yukon gold potatoes (chopped into 1-inch pieces, peel if using russets)
- 4-5 cups low sodium vegetable broth (or chicken broth)
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- chopped fresh chives (optional, for serving)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 12%
CARBS 35G64% OF CAL
5G FIBER27G OTHER4G TOTAL SUGAR
FAT 8G31% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 325mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 885mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.