Why You’ll Love This Recipe

The unique combination of potatoes, leeks, and tomatoes creates a flavorful, satisfying soup that’s perfect for any meal. The creamy texture of the potatoes, paired with the savory broth and a touch of richness from the heavy cream, makes this soup an irresistible comfort food. It’s quick to prepare, making it ideal for busy weekdays, and it’s versatile enough to be served on its own or paired with a simple salad or crusty bread.

Ingredients

3 leeks (see note)
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1 (28 ounce) can Italian seasoned stewed tomatoes with juices
3 cups chicken broth or vegetable broth
1 pound Yukon Gold (yellow) potatoes, peeled and diced
1/2 cup heavy/whipping cream
Salt & pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potato Leek Tomato Soup

Directions

Discard the top dark green portion of the leeks and retain the bulbs. Cut the bulbs into rings. Rinse the leeks thoroughly in a colander to remove any hidden dirt.
In a large pot, melt the butter and olive oil over medium-high heat. Add the leeks and sauté for about 5 minutes, stirring occasionally until softened.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the stewed tomatoes (with their juices), chicken or vegetable broth, and diced potatoes to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot with the lid slightly ajar. Let it cook for 15-20 minutes, or until the potatoes are soft.
Test the potatoes for doneness. If they are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (be sure to let it cool slightly to avoid burns).
Once the soup is smooth, stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño to give the soup a spicy edge.
Dairy-Free Version: Substitute the heavy cream with coconut cream or a non-dairy milk for a vegan option.
Extra Veggies: Add additional vegetables, like carrots or celery, to the soup for extra flavor and nutrition.
Thicker Soup: For a thicker soup, add an extra potato or use an additional can of tomatoes for more body.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the soup on the stove over low heat, adding extra broth if necessary to reach the desired consistency.

FAQs

Can I use frozen leeks?

Yes, frozen leeks work fine if fresh ones aren’t available. Just make sure to thaw them before using.

Can I use other types of potatoes?

While Yukon Gold potatoes are ideal for their creamy texture, you can use other types like Russet potatoes. Just note that Russets may create a slightly different texture.

Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator. It often tastes even better the next day as the flavors meld together.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.

Can I make this soup without cream?

Yes, you can skip the heavy cream for a lighter version. For extra creaminess without the dairy, try blending in some cooked cauliflower.

Can I use fresh tomatoes instead of canned?

Yes, if you use fresh tomatoes, you may want to add some extra seasoning (like Italian seasoning) and cook them down until they’re soft before adding to the soup.

How do I know when the potatoes are done?

The potatoes are done when they can be easily pierced with a fork and are soft all the way through.

Can I use store-bought broth?

Yes, you can use store-bought broth, but make sure to choose a high-quality one for the best flavor. You can also use vegetable broth to make the soup vegetarian.

How do I store leftover soup?

Store the leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Just add all the ingredients except the cream, cook on low for 6-7 hours, and then stir in the cream before serving.

Conclusion

This Potato Leek Tomato Soup is a quick, comforting, and healthy dish that’s perfect for any season. With its creamy texture, flavorful broth, and hearty potatoes, it’s a meal everyone will enjoy. Whether you’re serving it for lunch, dinner, or a cozy afternoon snack, this soup is sure to become a family favorite.