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a bowl of potato leek tomato soup with croutons and a spoon
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5 from 6 votes

Potato Leek Tomato Soup

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: potato leek tomato soup
Servings: 6
Author: Natasha Bull


  • 3 leeks see note
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 (28 ounce) can Italian seasoned stewed tomatoes with juices
  • 3 cups chicken broth or veg broth
  • 1 pound Yukon Gold (yellow) potatoes peeled and diced
  • 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 rings. 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.
  • 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 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 more medium-sized vs. ones that look very large or very small.
  • 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.


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