Simple potato-leek soup

SmartPoints® value per serving
Total Time
1 hr 7 min
12 min
45 min
This simply, yet richly delicious soup come to us from Wales. The mild onion profile of leeks lend a flavorful sweetness to the broth-thickening potatoes that make the soup so hearty. Perfect for cold nights, this soup is also tasty served cold or at room temperature in warm months. Cleaning the leeks is key as they are known to hold gritty sand in their layers. For the quickest results, cut the leaks thinly as directed then put the slices in a bowl of water and swish around to loosen the sand. Remove the leeks from the water so the grit sinks to the bottom, then rinse them one more time. The mild flavors here are quite family-friendly and go well with a quick tossed salad or as a dinner party starter course.


Uncooked Yukon gold potato(es)

1¾ pound(s), cut into 3/4-inch chunks

Uncooked leek(s)

4 large, white and green parts only, thinly sliced

Uncooked onion(s)

1 large, chopped

Canned chicken broth

5 cup(s)

Table salt

½ tsp

Black pepper

¼ tsp


cup(s), chopped fresh


  1. Combine potatoes, leeks, onion, broth, salt, and pepper in large pot or Dutch oven and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 25 minutes. Remove pot from heat and let cool 10 minutes.
  2. Pour soup into blender, in batches if needed, and blend until smooth. Return soup to pot and cook over low heat until heated through, about 2 minutes. Taste and season with salt and pepper, if needed. Ladle soup evenly into 6 bowls and sprinkle with chives.
  3. Per serving: 1 1/3 cups


Keep the green parts of the leek for use making your own chicken or vegetable stock.