Prep time
20 MIN
Total time
50 MIN
Our Cream of Leek soup recipe is a simple and satisfying soup for any night of the week. With fresh leeks and a creamy potato base, you'll want spoon after spoon of this dish!



  1. In Dutch oven or large saucepan,melt butter over medium heat; cook leeks,potatoes,onion,salt and pepper,stirring often,for 10 minutes or until softened but not browned.
  2. Stir in broth; bring to boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.
  3. Purée soup,in batches,using a blender or immersion blender until very smooth. Stir in cream; season with salt and pepper to taste. Return to saucepan; heat until simmering. Or,chill for at least 4 hours or up to 3 days and serve cold. Sprinkle with chives before serving.

Recipe Tips

  • Substitute Campbell's Vegetable broth to make this recipe vegetarian.
  • Reduce sodium by using Campbell’s® Ready to Use 30% Less Sodium or No Salt Added Chicken Broth.

Recipe Made With

CAMPBELL’S® Ready to Use Chicken Broth

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Tell us what you think.


  • 5 Stars

    Great basic recipe

    I used this recipe having never made cream of leek soup before and it was a great start. Soup was delicious and I will make it again. Next time I will add my own twist of fresh herbs.

    Mar S. | November 20, 2020

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  • 5 Stars

    Rating by Amy

    This rating was left without a review.

    Amy B. | December 29, 2015

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