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Creamy Potato Leek Soup

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Creamy Potato Leek Soup

Creamy Potato Leek Soup

Jessica Braider
Scramble fan Ilana Knab says she grew up eating soup nearly every day of the year, and it was one of her warmest (literally and figuratively) memories of childhood. She shared her family’s recipe for classic potato leek soup, which is smooth and creamy, while low in fat and high in vitamins and fiber.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Soup
Cuisine French
Servings 6 servings


  • 2 Tbsp. butter or margarine
  • 4 cloves garlic minced, about 2 tsp.
  • 2 leeks white parts and tender green parts only, chopped and thoroughly soaked and rinsed to remove dirt
  • 1 lb. baking potato peeled and diced, es
  • 32 oz reduced-sodium chicken or vegetable broth (or use any variety)
  • 1/4 tsp. black pepper
  • 2 strips bacon (turkey, pork, or meatless), chopped (optional)
  • 1/4 cup chives or scallions minced (optional)
  • 1 lemon cut into wedges (optional)


  • In a large stockpot, melt the butter or margarine over medium heat. Add the garlic and sauté it for about 30 seconds until it is fragrant.
  • Add the leeks, potatoes, broth, and pepper. Bring it to a boil, reduce the heat, and simmer it for about 15 minutes until the potatoes are tender.
  • Meanwhile, cook the bacon in a skillet until it is browned (optional)
  • Using an immersion or standing blender, blend the soup until it is smooth. Serve it immediately, topped with the bacon, chives, and/or lemon (optional), or refrigerate it for up to 3 days.

Slow Cooker Directions:

  • Add all ingredients except the optional toppings to the slow cooker and cook on low for 8 - 10 hours or high for 4 - 5 hours. Blend and serve soup with the toppings as desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel the garlic, soak, rinse and chop the leeks, peel and dice the potato and store submerged in water to prevent browning, cook and refrigerate the bacon, mince the chives or scallions, cut the lemon, if using, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Along with the optional toppings, sprinkle the soup with some freshly ground black pepper and/or Old Bay or Cajun seasoning.
Tip: Are your pants a little tighter as the winter comes to an end? Try getting into the habit of drinking a glass of water before sitting down to a meal. The water will fill your stomach just a bit so that you get that full feeling without having to eat those extra three bites on your plate.
Nutritional Information Per Serving (% based upon daily values): Calories 130, Total Fat: 5g, 8%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 125mg, 5%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 4g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Snack/Appetizer, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
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