Leek and Potato Soup

Leek and Potato Soup 150px Author: Canadian Living Credits: Leek and Potato Soup 150px

This vibrant recipe for Leek and Potato Soup features hints of cheese and bacon to round out a tested classic. For a vegetarian version, simply replace chicken stock with vegetable stock, and omit the bacon.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 3 tablespoons vegetable oil
  • 2 leeks thinly sliced
  • 1 celery stalk diced
  • 1 carrots diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon pepper
  • 2 Yukon Gold potatoes peeled & chopped
  • 3 cups sodium-reduced chicken stock
  • 2 thick slices bacon
  • 1/4 cup shredded Cheddar cheese
  • 2 tablespoons minced fresh parsley

Method

In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.

Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.

Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.

In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.

Nutritional facts Per each of 6 servings: about

  • Sodium 589 mg
  • Protein 6 g
  • Calories 206.0
  • Total fat 10 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Leek and Potato Soup

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