Tested till perfect Leek and Potato Soup

Leek and Potato Soup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 92 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 3 tbsp 3tbspvegetable oil
  • 2 2(white & light green parts only) leekleeks, thinly sliced
  • 1 1celery stalkcelery stalks, diced
  • 1 1carrotcarrots, diced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 tsp 1/4tspwhite pepper or pepper
  • 2 2large Yukon Gold potatoYukon Gold potatoes, peeled & chopped
  • 3 cups 3cupssodium-reduced chicken stock
  • 2 thick slices 2thick slicesbacon
  • 1/4 cup 1/4cupshredded Cheddar cheese
  • 2 tbsp 2tbspminced fresh parsley
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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 Information Per each of 6 servings: about

cal 206 pro 6g total fat 10g sat. fat 2g
carb 25g fibre 2g chol 8mg sodium 589mg

% RDI:

calcium 6 iron 8 vit A 24 vit C 20
folate 11
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