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Potato, Leek, and Tomato Soup

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

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.

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

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 - an easy to make, flavorful soup that is a healthy and complete meal.
5 from 1 vote
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Potato, Leek, and Tomato Soup

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

Course Soup
Cuisine American
Keyword potato leek tomato soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 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

Instructions

  1. Melt butter and oil on medium heat in a large pot.
  2. 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.
  3. Meanwhile, peel potatoes and cut into cubes.
  4. 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.
  5. 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.

Reader Interactions

Comments

  2. Evelyn Medvetz says

    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

  3. Anne says

    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

      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

  6. Kate @ Babaganosh.org says

    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

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