Potato-Leek Soup

Potato-Leek Soup Photo: Con Poulos


  • 2-3 leeks, white and pale green parts only, sliced (2 cups)
  • 2 large russet potatoes (2 pounds), peeled and chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 5 cups water
  • 1 tablespoon unsalted butter
  • 1/2 cup fat-free plain Greek yogurt
  • 2 tablespoons 1-inch chive slices


1. In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.

2. Using an immersion blender (or a standard blender, working in batches), blend until smooth. Stir in yogurt. Divide among 4 bowls; sprinkle with chives. If desired, serve chilled.

  • Prep Time:
  • Cook Time:

  • Blending vegetables creates a thick, creamy texture without adding cream or starch. That's the trick to creating this creamy Potato-Leek Soup that can be served warm or cold.
  • Yield: Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 247
Fat per serving: 3.2g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 0.8g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 8g
Carbohydrate per serving: 49g
Fiber per serving: 4g
Cholesterol per serving: 8mg
Iron per serving: 3mg
Sodium per serving: 271mg
Calcium per serving: 77mg

Good to Know

Call this vichyssoise (though tangy yogurt replaces the traditional heavy cream) if serving this soup cold.


This Recipe Is