Winter Leek and Potato Soup
Featured in Allrecipes Magazine

Winter Leek and Potato Soup

Sassa 2

"A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner."

Ingredients 1 h 5 m {{adjustedServings}} servings 362 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 886 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
  2. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
  3. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
  4. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Tips & Tricks
Baked Potato Soup I

This soup combines potatoes with bacon, cheese, and the works.

Bacon and Potato Soup

A hearty winter soup with potatoes, Cheddar, and bacon.

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Reviews 71

  1. 87 Ratings


Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate.


This is a simple, basic leek and potato soup, unencumbered by a lot of unnecessary and distracting extra ingredients. Leeks, potatoes, chicken broth and a little milk or cream is really all you need and that’s what you get here. Still, I wanted a more pronounced leek flavor so I doubled up on that. While the potatoes were cooking I threw in a bay leaf and a good pinch of fresh thyme just to brighten the flavor. I used fresh minced garlic rather than garlic powder and skipped the parsley and cheddar cheese. When the soup was done I pureed it in a flash with my immersion blender. A drizzle of good white truffle oil took this soup from excellent to sublime.


I used 1 Tbsp. olive oil and 1 Tbsp. bacon fat and sauted 2 cloves of garlic with 3 leeks [that's how my grocery store sells in a bunch]. Only used 4 potatoes and 4 cups of chicken stock. PERFECT.