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    Home » Mains

    Potato, Leek, and Tomato Soup

    Published: Mar 16, 2016 / Updated: Nov 2, 2021 / 30 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This potato leek tomato soup is an easy to make, flavorful puréed soup that uses everyday ingredients and is healthy and comforting.

    blue bowl with potato, leek, and tomato soup topped with croutons

    July 2020 update: I made the ingredients and instructions more clear (and updated the post text).

    This soup was a highlight of my childhood, basically. The funny thing is, I never actually got the recipe from my mom. I probably watched her make it like 50 times, but I am pretty sure I make mine differently. I remember her version being much more labor intensive.

    I'm ok with taking the easy way out when it comes to making soup. My mom may disagree, but I think my version very closely approximates the taste of hers!

    The flavor is hard to describe. It's not like any potato soup or any tomato soup I've ever tried. As I'm writing the update to this post (summer 2020, four years after originally publishing this blog post), I'm enjoying a big bowl of this soup. I just love it year-round. It's one of my go-to recipes. I make a batch for myself and enjoy it throughout the week. 

    Love leeks? Try my Bacon and Leek Pasta.

    A note on the leeks:

    • I chop the dark green part of the leeks off and discard it (the light green and white portions are fine to use) then slice them up from there (into circles/rings).
    • Dirt tends to hide, so I am always extra careful about washing the leeks. Once you've done the step above, you can then add them to a sieve/colander and rinse them (use your hands to dislodge any stubborn dirt) or you can add them to a bowl of cool water then drain it once they've soaked for a bit.
    • Leek size isn't super important in this recipe, but if you're staring at leeks at the store, try to go for ones that are medium-sized vs. tiny or super large.
    • I published a How to Prepare Leeks guide if you're interested in learning more.

    Recipe notes & tips:

    • I suggest using Yukon Golds in this recipe. You can use Russets, but the soup may end up a bit thicker and need some thinning out with more broth if you go that route. If I happen to have Russets in my pantry, I will throw a large one in and that works fine without having to weigh it out.
    • I used Italian seasoned stewed tomatoes. If you're using plain ones, you may want to add some Italian seasoning to the soup (a few dashes or 1/4 teaspoon or so). If you can't find stewed tomatoes, try diced tomatoes (with juices).
    • The consistency of this soup is medium-thick, but if you do want it very thick, try throwing in another potato.
    • You can easily make this vegetarian if you replace the chicken broth with vegetable broth.
    • If you need to thin out leftovers, simply add a little more broth.
    • I made the croutons (in the photos) quickly by slicing bread into the crouton shape and tossing them with a little olive oil, chopped fresh parsley and oregano, garlic powder, and salt and pepper. I baked them for about 15 minutes on 375F.
    • You don't need the cream, but I find it gives it that extra special something-something... and that's how my mom did it. 😉

    More tasty soup recipes:

    • Cauliflower and Leek Soup
    • Easy Baked Potato Soup
    • Instant Pot Potato Leek Soup
    • Easy Potato Leek Soup
    • Easy Tomato Soup Recipe

    close-up of potato leek and tomato soup topped with croutons

    I hope you'll enjoy this potato leek tomato soup recipe!

    Potato, leek, and tomato soup - an easy to make, flavorful soup that is a healthy and complete meal.

    Potato, Leek, and Tomato Soup

    This potato leek tomato soup is an easy to make, flavorful puréed soup that uses everyday ingredients and is healthy and comforting.
    5 from 4 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 250 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 3 leeks
    • 1 (28 fluid ounce) can stewed tomatoes (I used Italian seasoned ones) with juices
    • 3 cups chicken broth or veg broth
    • 1 pound Yukon Gold (yellow) potatoes peeled and diced
    • 2 cloves garlic minced
    • 1/2 cup heavy/whipping cream
    • Salt & pepper to taste

    Instructions
     

    • Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into circles/slices. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
    • Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.
    • Meanwhile, prep your potatoes.
    • Stir the garlic in and cook for 30 seconds.
    • Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil and then cover the pot with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, approx. 15-20 minutes depending on their size.
    • Test if the potatoes are cooked. If they are, use an immersion blender (or a regular blender) to puree the soup. You may want to let the soup cool for a bit if you're clumsy like me and afraid of accidentally burning yourself. Once the soup is smooth, add the cream. Season with extra salt & pepper as needed (I am fairly generous). Serve immediately.

    Notes

    • I don't worry too much about the size of the leeks. If they're not equal size, that's fine. Try to aim for ones that are medium-large.
    • If you can't find Italian seasoned stewed tomatoes, add a few dashes of Italian seasoning to the soup. If you can't find stewed tomatoes, try diced ones.
    • If you want a very thick soup, add another potato. If the soup gets too thick (e.g. reheating leftovers), add a splash more broth.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 250kcalCarbohydrates: 29gProtein: 4gFat: 14gSaturated Fat: 7gCholesterol: 37mgSodium: 777mgPotassium: 781mgFiber: 4gSugar: 7gVitamin A: 1378IUVitamin C: 39mgCalcium: 102mgIron: 4mg
    Keyword potato leek tomato soup
    Author Natasha Bull
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    1. dannii says

      March 2, 2022 at 2:20 PM

      how would you make this in an Instant Pot?

      Reply
      • Natasha says

        March 2, 2022 at 2:25 PM

        Hi! I haven't tested it, so this is purely a guess, but I'd do the sauté steps right in the IP, add the remaining ingredients except for the cream, and then do it for 10 minutes on high pressure, do a quick release, and then blend the soup in the IP using an immersion blender, then stir in the cream and S&P.

        Reply
    2. Linda says

      February 15, 2022 at 10:32 AM

      5 stars
      I only had red potatoes, and only about half of what was needed, so I added the potatoes I had, plus a can of white butter beans. I used a can of San Marzano tomatoes instead of stewed - after I pureed the soup, I a added fresh shredded basil. The soup was really amazing! My husband has already asked me to make it again!!

      Reply
      • Natasha says

        February 15, 2022 at 12:08 PM

        I'm so happy you enjoyed it!! 🙂

        Reply
    3. Del says

      September 19, 2021 at 9:40 AM

      This sounds delightful......am crazy bout leeks so will give this recipe a whirl during this week and revert to u once made and devoured.......love yr blog. Thanku for all gthe good ideas. Hugs frm Cape Town

      Reply
      • Natasha says

        September 19, 2021 at 9:46 AM

        You're very welcome!! I hope you enjoy it as much as I do... it's a childhood favorite of mine and I will usually make it weekly during the cooler months. 🙂 Hugs from Canada!

        Reply
    4. Mary C Lowe says

      September 5, 2021 at 3:34 PM

      5 stars
      This was really fantastic! A perfect marriage of two delicious soups. I topped our bowls with some crisped prosciutto, roasted cherry tomatoes, and a sprinkle of parmesan. I had promised fajitas and realized last minute that I was out of tortillas, so I had to come up with something quick. My family ate this and they weren't even disappointed about the fajitas. Potato leek soup can be kind of rich, but the tomatoes lighten it up beautifully. I added some basil because my tomatoes weren't seasoned, and it went well with the other flavors. Thanks for sharing this recipe! You saved my Saturday night.

      Reply
      • Natasha says

        September 5, 2021 at 3:37 PM

        I'm so happy you all enjoyed it, Mary!! I love this one myself, it was a childhood favorite. I will have to try your toppings... they sound delicious. 🙂

        Reply
    5. Lissa says

      March 18, 2021 at 1:06 PM

      5 stars
      Oh my, my, my! This is a 5+ soup recipe. I make many different soups and this recipe intrigued me from the first reading. I did not have stewed tomatoes, but sauteed some diced green pepper and celery then added those to the diced tomatoes Italian style that was in the pantry. I doubt that made that much difference to the recipe, but it worked wonderfully. Thank you for sharing this soup with us. It will be in my "favorite recipes book", and can't wait to share it with friends and family.

      Reply
      • Natasha says

        March 18, 2021 at 1:16 PM

        You're very welcome, and I appreciate you sharing it with friends/family. I love this soup too... I sometimes make it as often as weekly. 🙂

        Reply
    6. Julie says

      November 11, 2020 at 3:16 PM

      Hi.

      I was looking for a hearty soup to make with some leftover vegetables and your recipe was perfect. Since I made a half batch, I didn't have any left for the kids to have more the following day. Today, I'm making a full batch.

      Thank you for the recipe!

      best regards,

      Julie

      Reply
      • Natasha says

        November 12, 2020 at 10:06 AM

        You're very welcome!! I'm so glad it was a hit! I make this soup weekly... I love it! 🙂

        Reply
    7. Vicki Conover says

      September 29, 2020 at 5:06 PM

      Delicious soup. I made it with fresh homemade sauce, homegrown potatoes and leeks. I forgot to put the herbs in the tomatoes when I was cooking them so just grabbed some basil leaves and fresh rosemary and put in the bender with everything else along with some oregano ad thyme - nothing measured. Also, I didn't have any cream so used lain yogurt instead. It really is the best tomato sour I think I have ever had.

      Reply
      • Natasha says

        September 29, 2020 at 6:15 PM

        I'm so glad you enjoyed it!! 🙂

        Reply
    8. Ashley L Kennedy says

      September 28, 2019 at 3:36 PM

      Making this tonight!!! Curious...is that basil on top?

      Reply
      • Natasha says

        September 28, 2019 at 6:59 PM

        I think it was probably parsley, oregano, and chives... but basil would be delish! Let me know if you like the soup 🙂

        Reply
    9. Evelyn Medvetz says

      August 25, 2019 at 2:44 PM

      5 stars
      I had made this soup last year for my family and they absolutely loved it, it might just become a tradition in the autumn season!

      Reply
      • Natasha says

        August 25, 2019 at 3:49 PM

        I am so pleased to hear it! I need to make this again. Was always one of my favorites growing up.

        Reply
    10. Anne says

      October 9, 2017 at 12:12 PM

      Hi I'm thinking of making this soup for 8 people, but need to make it well in advance of the event. My question is weather you have tried freezing it and serving it upon defrosting...?

      Thank you!

      Reply
      • Natasha says

        October 9, 2017 at 12:58 PM

        Hi Anne! I haven't frozen this particular recipe, but my mom makes a very similar one and it freezes just fine. I don't see why it wouldn't work to freeze it. Enjoy! 💛

        Reply
    11. Pamela @ Brooklyn Farm Girl says

      August 31, 2016 at 4:57 PM

      Just pinned this recipe to enjoy this weekend after our tomato harvest. Thanks!

      Reply
      • Natasha says

        August 31, 2016 at 4:59 PM

        Great! Thank you. I hope you enjoy it 🙂

        Reply
    12. Sarah @ Champagne Tastes says

      March 21, 2016 at 8:39 PM

      This sounds AMAZING. I've never had potatoes in tomato soup before, and thinking about it is making me so hungry!!

      Reply
      • Natasha says

        March 21, 2016 at 9:33 PM

        Thank you, Sarah. Let me know if you end up making it! ?

        Reply
    13. Kate @ Babaganosh.org says

      March 17, 2016 at 9:00 PM

      Great idea! I love the tangy taste of tomato soup but never quite find it filling enough to be worth the effort. The potato and leek addition changes that - and also doesn't hurt that it is one of my favorite soups! I love your presentation of this, looks beautiful!

      Reply
      • Natasha says

        March 17, 2016 at 9:22 PM

        Thanks so much, Kate! I hope you decide to try it.

        Reply
    14. Meghan | Fox and Briar says

      March 17, 2016 at 1:41 PM

      I love potato leek soup, but I've never had it with tomatoes! This looks really beautiful, and so springy!

      Reply
      • Natasha says

        March 17, 2016 at 2:05 PM

        Thanks! Let me know if you try it 🙂

        Reply
    15. Sweet Somethings Blog says

      March 16, 2016 at 12:07 PM

      Mmmmmmm.... I LOVE tomato soup! Never tried it with leeks or potatoes tho! And i agree, a little cream always makes everything better!

      Reply
      • Natasha says

        March 16, 2016 at 12:40 PM

        Thank you! It's really good ?

        Reply

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