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Potato Leek Soup

Photo: Iain Bagwell; Styling: Dan Becker
Prep time 30 mins
Yield Serves 4
Try this warm soup for a quick weeknight meal with bread and salad, or dress it up for company with crisp bacon or cheesy croutons to serve to company.


  • 1 tablespoon olive oil
  • 4 cups sliced leeks (tender parts only from about 3, trimmed)
  • 1 large garlic clove, minced
  • 1 qt. reduced-sodium chicken or vegetable broth
  • 3 large russet potatoes, peeled and chopped
  • 1 cup half-and-half
  • 2 teaspoons kosher salt

Nutrition Information

  • calories 422
  • caloriesfromfat 24 %
  • protein 14 g
  • fat 11 g
  • satfat 5 g
  • carbohydrate 68 g
  • fiber 5.2 g
  • sodium 1094 mg
  • cholesterol 30 mg

How to Make It

  1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.

  2. Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.

  3. Note: Nutritional analysis is per 2-cup serving.