Potato Leek Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato and leek soup made with chicken broth, finished with sour cream and chives. Comforting and nourishing, it's a classic preparation that works as a light lunch or dinner starter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3-4 large leeks, (4-5 cups sliced)
- 3 tablespoons olive oil (or sub butter or ghee)
- 4 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or 1 tsp dry thyme)
- 1 1/2 pounds yukon gold potatoes, thinly sliced. Or sub any thin-skinned potatoes- red, fingerling, or use russets, peeled.
- 4 cups veggie broth or chicken stock
- 1 teaspoons salt, more to taste
- ½ teaspoon fresh cracked pepper
- ½ cup sour cream (or heavy cream) see notes for vegan.
- 2 tablespoons fresh chives (or scallions) for garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 631mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.