Potato, leek, and tomato soup – an easy to make, flavorful soup that is a healthy and complete meal.
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!
I made the croutons 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 can easily make this vegetarian if you replace the chicken broth with vegetable broth.
You don’t need the cream, but I find it gives it that extra special something-something.
Tools used to make this soup:
Oster Hand Blender
I hope you’ll enjoy this potato leek tomato soup recipe!
Potato, Leek, and Tomato Soup
Potato, leek, and tomato soup - an easy to make, flavorful soup that is a healthy and complete meal.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 leeks
- 1 (18 fluid ounce) can stewed or diced tomatoes (I used Italian seasoned ones) with juices
- 2 (10 fluid ounce) cans chicken broth (use veg if vegetarian)
- 4 yellow potatoes peeled and cubed
- 2 cloves garlic
- Salt & pepper to taste
- 1/2 cup whipping cream
- Melt butter and oil on medium heat in a large pot.
- Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs lengthwise into four sections and then chop into smaller pieces. Add leeks to pot and sauté for about 5 minutes.
- Meanwhile, peel potatoes and cut into cubes.
- Add the stewed tomatoes, chicken broth, potatoes, garlic, and salt and pepper to the pot. Bring to a boil and then reduce to medium-low heat. Cook until potatoes are soft, approx. 15-20 minutes depending on the size of the potato cubes.
- Test if potatoes are cooked. If they are, use an immersion 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. Serve immediately.