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 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
I hope you'll enjoy this potato leek tomato soup recipe!
Potato, Leek, and Tomato Soup
- 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
- 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.
- 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.