Classic Potato Leek Soup

Classic Potato Leek Soup


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Potatoes, celery and leeks combine with creamy ingredients to make this warm and comforting side dish.

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Serving Size / Yield

6-8 servings


  • 8 C. Vegetable Broth
  • 4 Medium Russet Potatoes, chopped
  • 4 Celery Stalks, chopped
  • 3 Leeks, well-cleaned and chopped
  • 1/4 C. Low-fat Cream Cheese
  • Salt & Pepper to taste
  • 2 Tbs. Greek Yogurt

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In a large saucepan, combine the broth with the potatoes, celery, and leeks, and bring to a boil over medium-high heat. Reduce heat; cover and cook until tender. Puree portions of the mixture at a time in a blender or food processor until smooth. Return to saucepan; add cream cheese. Season with salt and pepper. Heat through. Add Greek yogurt and stir.

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