Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Only two things in this world are too serious to be jested on, potatoes and matrimony." -Irish proverb

The refrigerator light goes on...

The best recipes are always the ones that are the simplest, and potato soup is one of the simplest. Potatoes, water, milk, salt, pepper and a bit of butter. Warm, creamy and oh so comforting.

The trick to the perfect potato soup is to not cook the soup too fast. Cooking on low heat for longer and not boiling the soup is the key. If you cook too fast the outer edges of the potato will break down too fast and the soup will turn grainy and not creamy. By cooking slowly the potatoes soften to help thicken the soup but still stay firm enough to give the soup some body.

For this version the leeks bring a terrific sweetness to the soup that makes it perfect for cold winter nights.


Potato and Leek Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This soup keeps well for 24-48 hours. Serve with a 2 ounce whole wheat or gluten-free roll, and one of the following: Waldorf Salad or Roasted Eggplant Salad or Healthy Caesar Salad or Zucchini Salad.

Potato and Leek Soup recipe from Dr. Gourmet


Melt butter in a medium stock pot over medium heat.

Add the onions and cook for about 5 minutes until slightly translucent. Stir frequently.

Add celery and cook for about two minutes more.

Add white part of the leeks and cook over medium heat for 5 minutes until they are limp. Stir frequently

Add the green part of the leeks and cook for 5 minutes. Stir frequently.

Reduce the heat to medium-low and add the potatoes and water.

Cook for 20 to 25 minutes over low heat until the potatoes are slightly soft.

Keep adding just enough water to keep the potato and leek mixture just covered.

When the potatoes are soft, add the milk slowly, stirring continuously.

Add the salt and pepper.

Gently reheat the soup and serve.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 249 Calories from Fat 18
% Daily Value
Total Fat 2g 3%
    Saturated Fat 1g 7%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 7mg 2%
Sodium 356mg 16%
Total Carbohydrates 51g 19%
    Dietary Fiber 4g 15%
    Sugars 8g
Protein 7g
Vitamin K 60mcg