Calories in potato and leek soup: 56 kcal

What’s in a 250 g bowl

More than half of a bowl is water. The rest is 15.5 g carbohydrate and 5.5 g fat.

5.5 gFat

3.8 gProtein

15.5 gCarbohydrate

2 gFibre

221 gWater

2.5 gMinerals and the rest

5.5 gFat
3.8 gProtein
15.5 gCarbohydrate
2 gFibre
221 gWater
2.5 gMinerals and the rest

Below average for sauces, soups and condiments

Potato and leek soup is 56 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.

Potato and leek soup56

Sauces, soups and condiments average154

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per bowl3.8 g

Salt, per bowl0.3 g

Vitamins and minerals in potato and leek soup

No vitamin or mineral in potato and leek soup reaches the “source of” level; vitamin B6 is the nearest at 13 %.

32 %

Vitamin B6

0.45 mg in a 250 g bowl

9th of 73 sauces, soups and condiments

Vitamin B6 is below the 15 % “source of” level in potato and leek soup, so no function line applies.

Potassium450 mg23 %

Chloride178 mg22 %

Thiamin (vitamin B1)0.23 mg20 %

Vitamin B120.0005 mg20 %

Folate0.0275 mg14 %

Only a trace

Selenium

None recorded

Vitamin D

Show all 21 with amounts

Vitamin B60.45 mg, 32 %

Potassium450 mg, 23 %

Chloride178 mg, 22 %

Thiamin (vitamin B1)0.23 mg, 20 %

Vitamin B120.0005 mg, 20 %

Folate0.0275 mg, 14 %

Phosphorus90 mg, 13 %

Manganese0.23 mg, 11 %

Vitamin A0.08 mg, 10 %

Vitamin C7.5 mg, 9.4 %

Calcium75 mg, 9.4 %

Riboflavin (vitamin B2)0.13 mg, 8.9 %

Pantothenic acid (vitamin B5)0.48 mg, 7.9 %

Niacin (vitamin B3)1.3 mg, 7.8 %

Iron0.85 mg, 6.1 %

Vitamin E0.63 mg, 5.2 %

Zinc0.5 mg, 5 %

Copper0.05 mg, 5 %

Magnesium17.5 mg, 4.7 %

Biotin0.00175 mg, 3.5 %

Vitamin Dnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What potato and leek soup doesn’t give you. And where to find it.

No recorded vitamin D or selenium, and only 2 % of the zinc reference intake per 100 g.

Vitamin D

0mgin potato and leek soup

Find it inBloater, grilled500 % per 100 g

Selenium

Tracein potato and leek soup

Find it inKidney, pig, fried491 % per 100 g

Zinc

2%in potato and leek soup, per 100 g

Find it inOysters, raw592 % per 100 g

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0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Potato and leek soup against other sauces, soups and condiments

Potato and leek soup comes second for vitamin B6 here, just behind sauce (pasta, tomato based, reduced fat).

0.3mg

0.2mg

0.1mg

0mg

Sauce, pasta, tomato based, reduced fat+0.1 mg

Soup, potato and leek, homemadethis page

Dressing, yogurt−0.1 mg

Brown sauce, reduced salt/sugar−0.1 mg

Soup, mushroom, cream of, canned−0.2 mg

All values per 100 g, from the same dataset. Differences are against potato and leek soup.

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Questions about potato and leek soup

The questions people ask about potato and leek soup, answered from the dataset.

How many calories are in a portion of potato and leek soup?

A typical portion (250 g, one bowl) gives 140 kcal. Per 100 g the figure is 56 kcal.

Are these figures exact for potato and leek soup?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does potato and leek soup have most of?

By share of the daily reference intake: vitamin B6 (0.18 mg, 13 %), potassium (180 mg, 9 %) and chloride (71 mg, 8.9 %) per 100 g.

Is potato and leek soup high in salt?

No. Salt is 0.12 g per 100 g, which is low under UK rules.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-831, Soup, potato and leek, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a bowl is 250 g, one bowl, the usual UK portion for sauces, soups and condiments. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 92 sauces, soups and condiments kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Potato). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.