Cream of Potato and Leek Soup

Cream of Potato and Leek Soup

Modern version of a traditional favorite.


4 stars 4 stars 4 stars 4 stars (35 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 5 mins
Cooking Time: 45 mins

Yield: 6 x approx. 1 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 2 leeks
  • 4 1/4 tsp unsalted butter
  • 1 large potato, peeled and diced
  • 3 cup water
  • 1 cup light evaporated milk
  • 1/4 cup chopped fresh parsley
  • 1 tsp cracked black pepper, or to taste
  • 6 parsley sprigs, for garnish


Thinly slice leeks and wash thoroughly.

Melt the butter and sauté the leeks until softened. Add the potato and water and bring to a boil.

Cover and simmer for 40 minutes or until potatoes are tender. Purée until smooth.

Return mixture to a clean saucepan. Thoroughly stir in milk, parsley and pepper. Reheat without boiling. Garnish with parsley sprig, if desired.