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Homemade Creamy Leek and Potato Soup

Calories 1700kcal
Author Setting for Four


  • 1/4 cup butter
  • 2 large leeks cleaned and chopped
  • 4 potatoes peeled and diced
  • 4 cups chicken broth
  • sour cream or plain yogurt
  • pumpkin seeds to garnish


  • In medium saucepan over medium heat, melt butter. Add leeks.
  • Cook for about 5 minutes until leeks are tender.
  • Add potatoes and cook 5 minutes longer, stirring constantly.
  • Add chicken broth.
  • Over high heat continue cooking until soup is boiling.
  • Reduce heat to low. Cover and simmer for 15 minutes or until potatoes are tender.
  • In food processor or blender, puree 2/3rd of the soup.
  • Stir the puree into the rest of the soup.
  • Serve.
  • Add a dollop of sour cream and pumpkin seeds to garnish if desired.


Serve with a warm roll - so yummy!
Setting for Four