Potato Leek Soup

Lunch / Dinner

Potato Leek Soup

Potato Leek Soup is a pure delight, yet shockingly easy to make; perfect for any weeknight, but fancy enough for company. You won’t feel weighed down, but every bite of this soup leaves you satisfied and wanting more.


4 servings (about 9 cups)

Total Time

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Clean Your Leeks

Leeks can contain a lot of dirt. To clean them, first cut off and discard the root ends and the dark leafy tops. Then slice the leeks, place in a colander, and rinse them completely.


Heat oil in a pot over medium. Add prosciutto and cook until crisp, 5 minutes. Transfer prosciutto to a paper towel-lined plate.

Melt butter in drippings over medium heat.

Add potatoes, leeks, and celery to pot; sweat, partially covered, until softened, 5 minutes. Stir in garlic; cook until fragrant, 1 minute.

Stir in broth and thyme sprigs; heat to a boil. Reduce heat to medium-low and simmer soup until potatoes are fork-tender, 15 minutes. Discard thyme sprigs; purée soup with a handheld blender.

Stir cheese into soup until melted. Stir in half-and-half and chopped thyme until heated through. Season soup with salt and black pepper; top with prosciutto.

Nutritional Facts

Nutritional Facts


Calories: 600

% Daily Value*

Total Fat 30g 46%

Saturated Fat 14g 70%

Cholesterol 82mg 27%

Sodium 1045mg 43%

Carbs 54g 18%

Protein 29g

*Percent Daily Values are based on a 2,000 calorie diet.

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