FoodLink - Purdue Extension

Creamy Potato Leek Soup

Recipe adapted from Oregon State University Extension's

30 min
30 min
Total Time
60 min
Servings: 8


3 leeks (about 3 cups diced)
3 potatoes (about 3 cups diced)
2 tablespoons butter or margarine
2 garlic cloves (minced) or 1/2 teaspoon garlic powder
4 1⁄2 cups reduced-sodium chicken broth
1⁄4 cup 1% milk
1⁄2 teaspoon black pepper




  1. Remove roots and green tops from leeks. Slice in half lengthwise and rinse well under running water to remove all grit. Then, slice crosswise into ¼-inch slices.
  2. Scrub potatoes well, then cut into small cubes (leave skins on the potatoes).
  3. Melt butter or margarine in a 2-quart saucepan over medium heat.
  4. Add garlic and chopped leeks. Cook until softened.
  5. Add potatoes and enough broth to cover. Cover pan and simmer until potatoes are soft.
  6. Remove potatoes from heat and mash with a potato masher or fork until potatoes are fairly smooth. 
  7. Add remaining broth, milk, and pepper, then return the pan to the heat and simmer for about 5 minutes.
  8. Refrigerate leftovers within 2 hours.

Quick Tips

Potatoes are an excellent source of vitamin C. Potatoes with the skins left on have more potassium than a banana!