Potato Leek Soup Shooters Potato Leek Soup Shooters

Author: Canadian Living

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

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009


  • 3 bacon
  • 3 leeks (white and light green parts only), chopped
  • 1 onion chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Yukon Gold potatoes peeled and chopped
  • 1/4 cup dry white wine
  • 2 cups sodium-reduced chicken broth


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.

Nutritional facts Per serving: about

  • Sodium 119 mg
  • Protein 1 g
  • Calories 29.0
  • Total fat 1 g
  • Potassium 73 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 5 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin C 3.0
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Potato Leek Soup Shooters