Courtesy of

Potato and Leek Soup

Contributed by: Better Homes and Gardens

Keep yourself warm on cold winter nights. It freezes well if you make a big batch and it tastes even better the second day or even third day!


  • 1 pound russet or Idaho potatoes, peeled and cubed
  • 1 14-ounce can chicken broth
  • 1 medium leek
  • 1 cup sliced celery
  • 2 tablespoons butter or margarine
  • 2 cups peeled, cubed sweet potato
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups milk
  • 1/2 teaspoon salt
  • Salt
  • Pepper


In a medium saucepan combine the cubed russet or Idaho potatoes and 1 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly.

Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.

Meanwhile, wash leek well. Cut into thin slices.

In a large saucepan cook leek and celery in butter or margarine for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper.

Prep: 20 minutes - Cook: 28 minutes

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: calories: 280, total fat: 9g, saturated fat: 5g, cholesterol: 30mg, sodium: 696mg, carbohydrate: 42g, fiber: 5g, protein: 9g, vitamin A: 283%, vitamin C: 50%, calcium: 16%, iron: 9%

Find this page online at: