Creamy Leek Soup Creamy Leek Soup

Author: Canadian Living

Shortcuts - Heating purchased ready-to-use stock separately reduces time to bring soup to boil. - Packaged shredded cheese saves on preparation time. - Store-bought croutons eliminates making and baking them. - An immersion blender spares transferring hot liquid. - Bottled minced garlic saves time.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004



Cut leeks lengthwise in half; slice crosswise and place in sieve. Rinse in cold water to remove any dirt; drain.

In large saucepan, melt butter over medium heat; fry leeks, garlic, thyme, salt and pepper until softened, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Gradually stir in stock and 1 cup (250 mL) water, scraping up any brown bits. Add potato and bring to boil; reduce heat, cover and simmer until potato is tender, about 15 minutes. Stir in milk.

Using immersion blender or in blender, purée soup until smooth. Ladle into bowls; top with croutons and cheese.

Nutritional facts <b>Per serving:</b> about

  • Sodium 957 mg
  • Protein 7 g
  • Calories 226.0
  • Total fat 8 g
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 33 g


  • Iron 15.0
  • Folate 22.0
  • Calcium 16.0
  • Vitamin A 7.0
  • Vitamin C 13.0
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Creamy Leek Soup