Potato leek soup is often underrated in terms of its nutritional benefits. Both potatoes and leeks contain an abundance of vitamins and minerals, including potassium and vitamin C from the potatoes and vitamin K and vitamin A from the leeks. Potatoes and leeks are both sources of dietary fibre that support healthy digestion and keep you feeling full for longer. Soups are also a great meal option for contributing to your daily fluid intake. Keep reading to find out how to make this healthy, delicious, and satisfying dish.

Ingredients: potato leek soup

  • 1 tbsp olive oil or butter
  • 3 large leeks, dark green parts removed, roughly chopped, and carefully washed to remove grit
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 6 cups broth
  • Salt and pepper, to taste
  • Optional: fresh herbs like parsley or chives for garnish


  1. Heat oil or butter in a large pot over medium heat.
  2. Once hot, add leaks and cook until soft, 5-6 minutes. Add the garlic and cook until fragrant, about another minute.
  3. Add the cubed potatoes and broth and bring to a boil
  4. Reduce to a simmer and continue to cook on low heat, covered, for another 15-20 minutes or until potatoes are tender.
  5. When done, use an immersion blender or let cool slightly and transfer to a standing blender. Blend until smooth or your desired consistency.
  6. Season with salt and pepper to taste and add any herbs for garnish.
  7. Enjoy!