Clean Eating Potato Soup Recipe

Clean Eating Potato Soup

A delicious, tummy-warming soup for a chilly evening.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 8 servings
Calories 221 kcal
Author The Gracious Pantry


  • 8 medium russet potatoes (cut into small pieces)
  • 2 medium leeks (cleaned and chopped)
  • 8 cups chicken broth (low sodium is best)
  • 1 cube vegetable bouillon (Optional - I used the Rapunzel brand)
  • 2 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 2 tsp. herbs de provence (found in the spice aisle)
  • 1 tsp. dried marjoram
  • 1 tbsp. olive oil
  • salt and pepper to taste
US Customary - Metric


  1. Saute' the leeks in the olive oil until they become very soft and a little translucent.

  2. In a large soup pot, combine the cooked leeks, chopped potatoes, chicken broth, bouillon cube, onion powder, garlic powder, herbs de provence and marjoram.

  3. Bring to a rolling boil and reduce heat to medium. Stir frequently.

  4. Cook until the potatoes are completely soft and mushy. (As if you were making mashed potatoes)

  5. Remove the pot from heat.

  6. Blend the entire thing until smooth, using a hand blender (this is the cleanest and easiest method), or by transferring everything from the pot to a blender.

  7. NOTE: This is a thick soup. If you want a thinner soup, simply add more chicken stock.

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Potato Soup
Amount Per Serving (1 cup)
Calories 221 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 960mg42%
Potassium 1154mg33%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 1g1%
Protein 6g12%
Vitamin A 95IU2%
Vitamin C 30.4mg37%
Calcium 93mg9%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.