Tested till perfect Creamy Leek Soup

Creamy Leek Soup

Shortcuts - Heating purchased ready-to-use stock separately reduces time to bring soup to boil. - Packaged shredded cheese saves on preparation time. - Store-bought croutons eliminates making and baking them. - An immersion blender spares transferring hot liquid. - Bottled minced garlic saves time.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 3leekleeks, (white and light green parts only)
  • 1 tbsp 1tbspbutter or vegetable oil
  • 2 2minced garlic clovegarlic cloves
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/4 cup 1/4cupall-purpose flour
  • 4 cups 4cupshot vegetable stock or chicken stock
  • 1 1large potatopotatoes, peeled and diced
  • 1 cup 1cupmilk
  • 1 cup 1cupprepared croutons
  • 1/4 cup 1/4cupfinely shredded Asiago or Cheddar cheese
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Cut leeks lengthwise in half; slice crosswise and place in sieve. Rinse in cold water to remove any dirt; drain.

In large saucepan, melt butter over medium heat; fry leeks, garlic, thyme, salt and pepper until softened, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Gradually stir in stock and 1 cup (250 mL) water, scraping up any brown bits. Add potato and bring to boil; reduce heat, cover and simmer until potato is tender, about 15 minutes. Stir in milk.

Using immersion blender or in blender, purée soup until smooth. Ladle into bowls; top with croutons and cheese.

Nutritional Information Per serving: about

cal 226 pro 7g total fat 8g sat. fat 4g
carb 33g fibre 4g chol 20mg sodium 957mg

% RDI:

calcium 16 iron 15 vit A 7 vit C 13
folate 22
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