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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

This potato leek tomato soup is an easy to make, flavorful puréed soup that uses everyday ingredients and is healthy and comforting.
Course Soup
Cuisine American
Keyword potato leek tomato soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 250kcal


  • 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.


Calories: 250kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 777mg | Potassium: 781mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1378IU | Vitamin C: 39mg | Calcium: 102mg | Iron: 4mg