This 35-minute potato leek tomato soup is an easy to make, healthy, and ultra comforting soup that uses everyday ingredients. The unique flavor is hard to resist!

You might also enjoy my Easy Tomato Soup or Simple Potato Leek Soup.

a bowl of potato leek tomato soup with croutons and a spoon

Why you'll love it

The flavor of this soup is truly hard to describe. It tastes neither like potato leek soup nor tomato soup but takes elements from both to make an irresistible flavor all its own! It's a fantastic year-round soup and is great for eating throughout the week as meal prep.

This soup was a highlight of my childhood. The funny thing is that I never actually got the recipe from my mom. I watched her make it many times, but I am pretty sure I make mine differently. I remember her version being much more labor intensive. But easier is always better, am I right?

What you'll need

Leeks - 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
Butter and olive oil - for sautéing
Garlic - for a pop of aromatic flavor
Tomatoes - I use a can of Italian stewed tomatoes
Chicken broth - for the savory base of the soup
Potatoes - I suggest using Yukon Golds. 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.
Heavy cream - it adds a touch of luxuriousness to the broth. Don't skip it!

ingredients for potato leek tomato soup on a countertop

Pro tips for leeks

Chop the dark green part of the leeks off and discard it. Keep the light green and white portions and 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.
I published a How to Prepare Leeks guide if you're interested in learning more.

How to make potato leek tomato soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing leeks and adding tomatoes and potatoes to a soup pot

Clean and prep the leeks. In a soup pot or Dutch oven, sauté the leeks, stirring occasionally. Stir in the garlic. Add the tomatoes, broth, and tomatoes to the pot. Bring a boil, then reduce heat and simmer until the potatoes are soft.

pureeing potato leek tomato soup with an immersion blender and adding in cream

Using an immersion blender or regular blender, purée the soup. Once smooth, stir in the heavy cream. Season generously with salt & pepper, and enjoy.

Tools for this recipe

Check out Natasha's favorite kitchen essentials, gadgets, and cookware!

A metal colander is the easiest way to clean the leeks in your sink.
This is the Dutch oven I used in this recipe and for many other soups.
Use an immersion blender to purée this soup right in the pot.
A sturdy ladle makes it simple to dish up this soup without spilling.

Substitutions and variations

You can easily make this vegetarian if you replace the chicken broth with vegetable broth.
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.

What to serve with this leek soup

I enjoy serving it with Homemade Croutons on top. You could also make Garlic Bread or serve it with breadsticks or a slice of fresh baguette.
For a soup and salad combo, try spring mix with my Creamy Balsamic Dressing, or make my popular 10-Minute Caesar Dressing if you're in a Caesar salad kind of mood.
Craving a sandwich with it? Try my Caprese Grilled Cheese Sandwiches for a twist.

Leftovers and storage

Store any leftovers of this tomato leek soup in the fridge in a covered container for 3-4 days.
When reheating, you can simply add a little more broth to thin out the leftovers if needed.
You can freeze this one for up to 3 months. Try individual portions for convenience.

More easy soup recipes

a pot of tomato, leek, potato soup with a ladle

I hope you'll enjoy this potato leek tomato soup recipe! If you made it, please leave a star rating and review below. You can also find me on Instagram.

This recipe was originally published on March 16, 2016. It's been updated with new photos and better instructions but is the same great recipe!

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