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My Favorite Baked Potato and Leek Soup

Hearty Goodness

February 19, 2019 by Laura Zervos | Leave a Comment

Love baked potato soup, but feel like it’s too much work or too heavy and caloric?   Most of the goodness comes from the name itself; the potato has to be baked to get the delicious, hearty potato taste.  I love this soup for many reasons; of course at the top of the list is the taste, and with busy schedules; the potatoes can be cooked ahead of time.  Baking the potatoes the day before or two days before while you have a hot oven saves time, and the potatoes will be cooled and easy to handle when you are ready. I also like finishing the soup with milk and sour cream instead of heavy cream.  The soup is hearty–not heavy!

A few simple ingredients: potatoes, leeks, garlic, sour cream, milk, chicken stock, cheddar cheese, and butter.

 

Let’s Get Cooking

It doesn’t take much for this tasty soup.  Begin to melt the butter in a 6-quart stock pot. After the leeks are soft, add sliced garlic and saute for two more minutes.

 

Add leeks to butter and saute until soft.

 

Add chicken stock and water,
then cover and cook for 20 minutes.
Add potatoes to leek and broth mixture.
Begin to pulse the potatoes and leeks with a hand blender, then add sour cream and milk mixture.

Add remaining potatoes to soup
Add shredded cheddar cheese and whisk until well blended.

Baked Potato and Leek Soup

5 Large Baking potatoes, rinse and scrub well

1/4 c. butter

2 large leeks, washed and julienned

2 cloves garlic

Salt and pepper

2 cups of chicken broth

1/2 c. skim milk

1/2 c. regular sour cream

1 c. shredded cheddar cheese

Preheat oven to 400 degrees

  1. After washing, but immediately before placing in the oven pierce potatoes several times, bake for 1 hour or until fork tender.
  2. Scoop the potato out of the skin and roughly chop.
  3. Melt butter in a 6-8 quart stock pot and add julienned leeks and sliced garlic cloves, cook for 5 minutes.
  4. Add broth and water, cover and simmer for an additional 20 minutes.
  5. Set aside one of the chopped potatoes and add the others to the broth mix,
  6. Using a hand blender, working through the whole soup, pulse until evenly thick consistency.
  7. Whisk the milk and sour cream together and add to the soup, and add the cheddar cheese.  After the milk and cheese have been incorporated, add the chopped potato, add salt and pepper to taste. Simmer on low for 5 minutes.
  8. Serve with your favorite toppings, cheese, scallions, bacon bits or sour cream.

    Add your favorite toppings!

*Nutritional information for a one cup serving: 203 calories; 7.5g Protein, 29g Carbohydrate, 6.5 fat, and 2.8 Fiber

*varies with added toppings

Filed Under: General

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