Creamy Potato Leek Soup

I know, I know.  I’ve been on a major soup kick.  But it’s really flipping cold here in Mississippi (I’m not sure it’s topped 30 this week as a high and lows have been in the teens), and cold makes me want soup.  In an effort to make a meatless meal my husband would actually eat, I decided to make a variation of my original Potato Leek Soup.  The original is tasty and light, but I wanted something with more of a creamy texture.  Adding half a block of cream cheese certainly did the trick!  Hubby declared this one a winner, and at 358 calories and 10.6 grams of fat per serving, I have to concur!  I’ll have to pass this on to Deb for Souper Sundays at Kahakai Kitchen!


  • 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
  • 3 Tbsp Smart Balance buttery spread
  • 2 cups chicken broth + 2 cups water
  • 2 lbs red potatoes, diced into 1/2 inch pieces
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried thyme
  • Tabasco sauce
  • Salt & Pepper
  • 4 oz. 1/3 less fat cream cheese


  1. Melt the buttery spread over medium heat in a large saucepan.
  2. Add the leeks, salt, and pepper and cook, covered, over low heat for about 10 minutes.
  3. Be sure to check them often, as you absolutely don’t want to burn or caramelize them–it’ll make them bitter.
  4. Add the broth and potatoes.
  5. Bring to a simmer and cook for about 20 minutes.
  6. Remove from heat and add the cream cheese, hot sauce (to taste), salt, freshly ground pepper, thyme, and parsley.
  7. Stir until the cream cheese starts to get all melty.
  8. Using an immersion blender pulse until the biggest chunks of potatoes are pulverized.  If you don’t have an immersion blender, take about half the soup and ladle it into a blender or food processor (careful, it’s hot!) and blend until smooth, then add back to the pot.
  9. The end result is velvety smooth and lovely.

Printable version.

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