Potato and Leek Soup

Source: Just Say Yes to Fruits and Vegetables

Serving size: 1/5 of recipe

Servings per recipe: 5

This recipe is bursting with flavor and is great as a warm winter soup!

View Nutrition Facts


  • 2 tablespoons vegetable oil
  • 3 thinly sliced leeks
  • 1 chopped onion
  • 6 thinly sliced potatoes
  • 3 1/2 cups low sodium chicken broth
  • 1 cup low fat milk
  • Black pepper to taste


Cutting Board/Mat Knife Large Pot Measuring Cup Measuring Spoons


1. In a large pot, heat the oil over medium heat.

2. Add the leeks and onions and cook until the onions are soft, about 10 minutes. Stir often.
3. Add the potatoes to the pot.
4. Pour in enough broth to just cover the potatoes. If more liquid is needed, add up to 1 cup of water.
5. Cook over medium heat until the potatoes are soft, about 25 minutes.
6. Use a potato masher or a fork to break up the potatoes.
7. Reduce the heat to low and add the milk and black pepper. Cook 5 minutes, stirring often. Enjoy!
8. Refrigerate leftovers.


For the best buy, choose leeks with clean, white slender bulbs and firm dark green tops.

To prepare leeks, remove the dark green leaves and the root end and throw them away. Slice the leeks, separate into rings and place them in a bowl of cold water. Swish the slices in the water. Remove the slices and rinse under running water until the leeks are clean.

To store fresh, lightly wrap in plastic wrap. Refrigerate for up to 1 week.

Leeks contain vitamin A, which is good for healthy eyes and skin.

More About Leeks

How to Select

Choose firm, crisp stalks with as much white and light green regions as possible. Avoid leeks with yellow or withered tops.

How to Store

Refrigerate unwashed leeks in plastic bag for up to two weeks. Rinse before using.

How to Prepare

Rinse in cold water, pulling leaves back to remove dirt. Chop into small pieces. Sauté until tender. Becomes slimy if overcooked. Use leaves to flavor soups and cooked dishes. Do not eat raw. Steam, microwave, or boil. Sauté or stir-fry in oil, simmer in soup stock. Add to soups and stews, potato dishes, casseroles, and meat dishes.