Creamy Leek and Potato Soup Creamy Leek and Potato Soup

Author: Canadian Living

Though the dark leek tops are too tough for this soup, they would add lots of  flavour to the stockpot.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2008



Classic Homemade Chicken Stock

Homemade Vegetable Stock

Pumpernickel Croutons

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

Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly.

In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley.

Nutritional facts Per each of 10 servings: about

  • Sodium 314 mg
  • Protein 6 g
  • Calories 181.0
  • Total fat 8 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 23 g


  • Iron 10.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 27.0
  • Vitamin C 17.0
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Creamy Leek and Potato Soup