This 35-minute potato leek tomato soup is quick to make, nutritious, and deeply comforting. It uses simple, everyday ingredients and delivers a unique, memorable flavor.
Try these other easy recipes: Easy Tomato Soup, Chicken with Creamy Leek Sauce, or Simple Potato Leek Soup.
Why you’ll love it
This soup blends the best elements of potato-and-leek and tomato soups into something that’s neither one nor the other — but entirely irresistible. It’s versatile for any season and stores well, making it ideal for meal prep or weeknight dinners.
I grew up with this soup on the table. While my version is simplified compared with what I remember my mom making, the flavor remains special. The streamlined method makes it easy to enjoy without extra fuss.
What you’ll need
- Leeks – medium-sized are easiest to handle; use the white and light-green parts.
- Butter and olive oil – for sautéing the leeks and building flavor.
- Garlic – for a bright aromatic note.
- Tomatoes – a 28-ounce can of Italian seasoned stewed tomatoes works great.
- Chicken broth – or vegetable broth to make it vegetarian.
- Potatoes – Yukon Golds are recommended for a creamy texture; Russets also work but may thicken the soup more.
- Heavy cream – adds a touch of richness to finish the soup.
Pro tips for leeks
- Trim and discard the dark green tops. Use the white and light-green portions, sliced into rings.
- Leeks hide dirt between layers, so rinse well in a colander or soak in cool water and swish to remove grit.
- If you want more details, search for a short guide on how to prepare leeks for extra technique tips.
How to make potato leek tomato soup
This overview highlights the process; full ingredient amounts and step-by-step instructions follow in the recipe card below.
Clean and slice the leeks. In a large pot or Dutch oven, melt the butter with olive oil and sauté the leeks until softened, about 5 minutes. Stir in garlic for about 30 seconds. Add the stewed tomatoes, broth, and diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15–20 minutes depending on size.
Puree the soup with an immersion blender (or in batches in a regular blender) until smooth. Stir in the heavy cream, taste, and season with salt and pepper. Serve hot.
Tools for this recipe
Useful items: a colander for cleaning leeks, a heavy-bottomed pot or Dutch oven, and an immersion blender for easy puréeing.
- A colander makes leek cleaning simple.
- A Dutch oven or large soup pot gives even heating for simmering.
- An immersion blender allows you to purée the soup right in the pot.
- A sturdy ladle helps with serving.
Substitutions and variations
- To make it vegetarian, swap the chicken broth for vegetable broth.
- If using plain tomatoes instead of Italian seasoned ones, add a pinch (about 1/4 teaspoon) of Italian seasoning or herbs to taste.
- For a thicker soup, add an extra potato; to thin it, stir in more broth when reheating.
What to serve with this leek soup
- Top with homemade croutons or serve alongside garlic bread, breadsticks, or a fresh baguette slice.
- For a light meal, pair with a spring mix salad and a simple vinaigrette or creamy balsamic dressing.
- Serve with a grilled cheese or Caprese grilled cheese for a heartier option.
Leftovers and storage
- Refrigerate leftovers in a covered container for 3–4 days.
- When reheating, add a splash of broth if the soup has thickened.
- Freeze portions for up to 3 months—individual containers are convenient for quick meals.
More easy soup recipes
- Simple Cream of Broccoli Soup
- Easy Baked Potato Soup
- Chicken Pot Pie Soup
- Potato Vegetable Soup
- Cabbage Soup with Bacon and Potatoes
I hope you enjoy this potato leek tomato soup! If you try it, please leave a star rating and a review. You can also find me on Instagram.
Potato Leek Tomato Soup
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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 veg broth
- 1 pound Yukon Gold (yellow) potatoes peeled and diced
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
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Trim and discard the dark green tops of the leeks. Slice the remaining white and light-green bulbs into rings. Rinse thoroughly in a colander to remove any trapped dirt.
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Melt the butter with the olive oil over medium-high heat in a large pot. Add the leeks and sauté for about 5 minutes, stirring occasionally, until softened.
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Add the garlic and cook about 30 seconds until fragrant.
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Stir in the stewed tomatoes, chicken (or vegetable) broth, and diced potatoes. Bring to a boil, then lower the heat, cover with the lid slightly ajar, and simmer until the potatoes are tender, about 15–20 minutes.
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When the potatoes are cooked, purée the soup with an immersion blender or in batches in a regular blender. Let the soup cool slightly if needed. Stir in the heavy cream, season with salt and pepper, and serve immediately.
Notes
- Leek size is flexible; aim for medium if possible, but uneven sizes are fine.
- If you don’t have Italian seasoned stewed tomatoes, add a little Italian seasoning or use diced tomatoes with their juices.
- For a thicker texture, add another potato. Thin with broth when reheating if needed.
- This recipe appears in the Salt & Lavender cookbook as well.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is welcome, but copying full recipes without permission is prohibited.
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This recipe was originally published on March 16, 2016. It has been updated with new photos and clearer instructions but remains the same great recipe.