Tested till perfect Potato Leek Soup Shooters

Potato Leek Soup Shooters

It's hard to believe that this velvety soup is nondairy. Serve in shot glasses or cappuccino cups – no spoons required.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 24


  • 3 3slices bacon
  • 3 3leekleeks, (white and light green parts only), chopped
  • 1 1oniononions, chopped
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2Yukon Gold potatoYukon Gold potatoes, peeled and chopped
  • 1/4 cup 1/4cupdry white wine
  • 2 cups 2cupssodium-reduced chicken broth
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In saucepan, cook bacon over medium heat until crisp. Remove to paper towel to drain and let cool; crumble. Drain off all but 1 tbsp (15 mL) fat from pan.

In same pan, cook leeks, onion, salt and pepper over medium heat, stirring occasionally, until softened, 8 minutes.

Add potatoes and wine; cook, stirring, until no liquid remains. Add broth and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are softened, 20 minutes. Let cool slightly.

In blender in batches, purée until smooth. (Make-ahead: Let cool. Refrigerate soup and bacon in separate airtight containers for up to 2 days.)

To serve, reheat soup in saucepan over medium heat. Divide among twenty-four 2 oz (50 mL) heatproof glasses or cups. Garnish with bacon.

Additional information : Variation
Vegetarian Potato Leek Soup Shooters: Omit bacon; use 1 tbsp (15 mL) olive oil to cook leeks and onion. Replace chicken broth with vegetable broth. Garnish with minced fresh chives.

Nutritional Information Per serving: about

cal 29 pro 1g total fat 1g sat. fat 0
carb 5g fibre 0 chol 1mg sodium 119mg
potassium 73mg

% RDI:

calcium 1 iron 1 vit C 3 folate 3
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