facebook pixel

Potato Leek Soup


This Month’s theme in the Recipe Redux Challenge is Spring Clean the Kitchen! The challenge was to use at least 3 ingredients already in your kitchen, rather than going out and buying new ingredients to create a new recipe. I took it a step further and used ONLY ingredients I had on hand, which meant no trips to the grocery store and using up food in my kitchen. DOUBLE WIN!

The main ingredient I wanted to use up were my leeks. I had used them the week before for my husband’s birthday dinner (fall of the bone lamb shank). I had always heard of Potato Leek soup so I turned to Pinterest for inspiration. After getting a basic understanding of the recipe process, I decided to add my own twist. I had roasted garlic in the refrigerator as well, so I added that, which gave an amazing flavour to the soup. To give a creamy flavour, I used 3.25% milk instead of heavy cream.

Overall, Potato Leek Soup is one of those things that seem kind of “meh” at first glance, but one bite and the way these simple ingredients come together is just magical!

A quick note if you have never cooked with leeks before – they are DIRTY! Because of the way they are grown, they hold a lot of dirt and soil between their leaves. Be sure to cut and THEN wash your leeks in a large bowl of water 2-3 times. You also do not use the tough green leaves, but can use this for vegetable broth.

Potato Leek Soup

Print Recipe Pin Recipe
Calories 276 kcal


  • 2 Tbsp unsalted butter
  • 2 leeks cleaned and chopped
  • 3-5 roasted garlic cloves
  • 1 sprig of fresh thyme
  • 4 medium potatoes peeled and chopped
  • 3 cups chicken or vegetable broth
  • salt and pepper to taste
  • 1 cup 3.25% milk


  • In a large pot, add butter to medium-high heat. Add leeks and cook for 20 minutes, until leeks have softened.
  • Add roasted garlic, sprig of thyme, chopped potatoes, broth, and seasoning. Cover and cook for 20-25 minutes, until potatoes are soft. Remove sprig of thyme. Remove soup from heat (or transfer in batches to blender)
  • Puree soup. Add 1 cup of milk while pureeing. Return to pot and bring to a boil. Taste for seasoning and adjust if needed.


If you make this recipe, be sure to share your creation with me on Facebook, Instagram, or Twitter by tagging me @NutritionbyNaz.


Calories: 276kcalCarbohydrates: 38gProtein: 9gFat: 10gFiber: 5g
Course: Lunch/Dinner, Soup
Cuisine: American Inspired
©The Healthy Muslims. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this recipe?Leave a comment below to let us know how it was!

To see more recipes from this month’s Recipe Redux Challenge, click below:

Recent Posts

Postpartum Belly Binding

Postpartum Belly Binding

I recently gave birth to my third child two months ago, and I want to make sure I focus on my postpartum journey as much as I focus on baby's...


Submit a Comment