Wild Leek and Potato Soup

Author: Canadian Living

Wild leeks have a nice garlicky flavour in comparison to regular leeks, so this simple soup needs few ingredients to taste delicious, either hot or chilled.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 2 tablespoons butter
  • 3 cups chopped wild leeks
  • 2 cups chopped Yukon Gold potatoes
  • 1/2 teaspoon salt
  • 1/3 cup 10% cream
  • 1/3 cup milk

Method

In large pot, melt butter over medium-low heat; cover and cook leeks, stirring occasionally, until tender, 7 minutes.

Stir in potato and salt; cook, stirring, for 2 minutes.

Add 6 cups (1.5 L) water; bring to boil. Reduce heat and simmer, covered, until potato is tender, about 30 minutes. Let cool for 10 minutes.

In blender, purée soup in batches; press through fine sieve into clean pot to extract all liquid. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in cream; gently heat until steaming.

Nutritional facts Per each of 6 servings: about

  • Sodium 237 mg
  • Protein 2 g
  • Calories 107.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Leek and Potato Soup

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