This 35-minute potato leek tomato soup is easy to make, healthy, and incredibly comforting using everyday ingredients. The combination of potato, leek, and tomato creates a distinct, irresistible flavor.
Try my Easy Tomato Soup, Chicken with Creamy Leek Sauce, or Simple Potato Leek Soup for more comforting recipes.
Why you’ll love it
This soup tastes uniquely like a blend of potato-leek and tomato soups, combining the best elements of both into an irresistible bowl. It’s satisfying all year long and reheats well, making it perfect for meal prep.
It was a family favorite growing up. Though I never had a formal recipe from my mother, I simplified the method to keep the same comforting flavor with less fuss. Easier is better, and this version proves it.
What you’ll need
- Leeks – medium-sized are easiest to work with; use the light green and white parts.
- Butter and olive oil – for sautéing.
- Garlic – for added aroma and depth.
- Tomatoes – a 28-ounce can of Italian seasoned stewed tomatoes works well.
- Chicken broth – or substitute vegetable broth to make it vegetarian.
- Potatoes – Yukon Golds are recommended; Russets can be used but may yield a thicker soup.
- Heavy cream – adds richness; don’t skip it if you want a velvety finish.
Pro tips for leeks
- Trim and discard the dark green tops. Use the white and light green portions sliced into rings.
- Leeks trap dirt between layers. Slice and rinse them in a colander or soak briefly in cool water, then drain and rinse again.
- Smaller or larger leeks are fine—aim for medium-sized when possible for consistent cooking.
How to make potato leek tomato soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Clean and prepare the leeks, then sauté them in butter and olive oil in a large pot until soft. Add garlic briefly, then pour in the stewed tomatoes, chicken broth, and diced potatoes. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender.
Puree the soup with an immersion blender (or in batches in a countertop blender) until smooth. Stir in the heavy cream, taste, and season with salt and pepper. Serve warm.
Tools for this recipe
An immersion blender makes pureeing simple and safe right in the pot. A large Dutch oven or heavy soup pot is ideal for even cooking, and a colander helps clean leeks thoroughly.
Substitutions and variations
- Make it vegetarian by using vegetable broth instead of chicken broth.
- If you only have plain diced tomatoes, add a pinch of Italian seasoning to mimic Italian stewed tomatoes.
- For a thicker soup, add an extra potato; thin with more broth if reheating and it becomes too thick.
What to serve with this leek soup
- Top with homemade croutons or serve with garlic bread, breadsticks, or a fresh baguette.
- Pair with a simple spring mix salad and a creamy balsamic or Caesar-style dressing.
- Serve alongside a sandwich such as a Caprese grilled cheese for a hearty meal.
Leftovers and storage
- Refrigerate leftover soup in a covered container for 3–4 days.
- When reheating, add a splash of broth if the soup has thickened.
- Freeze in portions for up to 3 months for convenient meals later.
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 make 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 potatoes peeled and diced
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
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Discard the dark green tops of the leeks and slice the bulbs into rings. Rinse thoroughly in a colander to remove hidden dirt.
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Melt the butter with the 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 for 30 seconds until fragrant.
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Pour in the stewed tomatoes, chicken broth, and diced potatoes. Bring to a boil, then reduce heat to a simmer and cover with the lid slightly ajar. Cook until potatoes are tender, about 15–20 minutes.
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When potatoes are cooked, puree the soup with an immersion blender or in batches in a blender. Allow to cool slightly if needed, then stir in the cream. Season generously with salt and pepper and serve immediately.
Notes
- Leek size is flexible; medium-sized leeks give consistent results.
- If you only have plain diced tomatoes, add a small amount of Italian seasoning to replicate seasoned stewed tomatoes.
- Add an extra potato for a thicker texture. Thin with broth when reheating if necessary.
- This recipe appears in the Salt & Lavender cookbook.
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 appreciated, 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 beloved recipe.