Potato Leek Soup

Potato Leek Soup
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Calories 162 cals
Total Fat 6 g
Cholesterol 18 mg
Dietary Fiber 3 g
Sodium 470 mg
Protein 5 g
Total Carbohydrate 23 g

Prep Time: 1 Hour

Time to Table: 1 Hour

Serves: 16 (1 cup per serving)


  • 1 small onion
  • 3 leeks
  • 2 tablespoons butter
  • 3 strips bacon
  • 10 medium potatoes
  • 3 cups chicken broth
  • 1 1/2 cups 2% milk
  • 3/4 tablespoon garlic salt
  • 1 teaspoon pepper
  • 1 tablespoon ground sage
  • 1 1/2 cups water
  • 1 cup Daisy Sour Cream
  • 1/4 cup shredded cheddar cheese


Peel and dice the onion. Cut off the root and the green part of the leeks and throw them away. Wash the white part thoroughly and cut into thin slices. Sauté the leeks and the onion in butter for 10 minutes or until opaque. Fry the bacon and set aside. Peel the potatoes and cut in 1/4 inch slices. Combine all ingredients except for the sour cream, Cheddar cheese and bacon in a large saucepan and simmer on medium heat until the potatoes are soft. Put the potatoes in blender or food processor (without the liquid) a small amount at a time and blend until smooth. Fold in the sour cream. Add the potato mixture back to the reserved soup and stir until combined. Add extra salt, pepper or sage to taste. Serve the soup garnished with Cheddar cheese and crumbled bacon.


Average Rating:
5 out of 0 5
Soup Lovers 09/22/2014

This soup was great. I used light daisy sour cream. It was really good! I used an immersion blender which is SO worth the investment.

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