Puree of potato and leek soup

SmartPoints® value per serving
Total Time
37 min
7 min
30 min
It’s hard to believe that just five ingredients can create such a flavorful soup. Buttery-tasting Yukon Gold potatoes, plenty of leeks and onions, and some chicken broth and freshly ground black pepper are all it takes to put this savory soup together. If you've never cooked with them before, to clean the leeks thoroughly, first cut off the roots and dark-green tops. Cut the leeks in half and rinse under cool running water, separating the sections and rubbing them to remove the sand and grit. Sometimes leeks come in various sizes; you’ll need about 2 1/2 pounds for this recipe. You can garnish the soup with 2 tablespoons of fresh chives if you like.


Uncooked Yukon gold potato(es)

4 medium, peeled and cut into 1⁄2-inch pieces

Uncooked leek(s)

4 medium, trimmed to white and light-green parts, cleaned, and chopped

Uncooked onion(s)

1 large, chopped

Reduced-sodium chicken broth

5 cup(s)

Black pepper

¼ tsp, freshly ground


  1. Combine all of the ingredients in a large pot; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 25 minutes. Remove from the heat and let cool about 10 minutes.
  2. Pour the soup in batches into a blender or food processor and puree. Return the soup to the pot and simmer until heated through. Yields about 1 1/3 cups per serving.