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Potato, Leek, and Tomato Soup

Name: Potato, Leek, and Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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)

Published: Mar 16, 2016 / Updated: Feb 14, 2021 / 26 Comments

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

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've found the kind of potato used does make a difference. I prefer using Yukon Gold (yellow) potatoes in this soup. That variety is less waxy, so when you blend it up it's not as gloopy as red potatoes. I also think they taste a little better.
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:

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