Leek and Potato Soup    

​(one dish meal, vegetarian, contains dairy)
This leek and potato soup is creamy and delicious. It's nutritious and super easy to make. A big bowl of homemade soup is the perfect warm you up meal on a cold day.  
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

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​ANY TIPS FOR MAKING THIS LEEK & POTATO SOUP?
My only tip for making this soup is do not over cook it or you will risk losing that lovely leek flavour. Cook just the recommended time in the recipe, then take this soup off the heat. 

HERE'S WHAT YOU'LL NEED 
This soup is delicious and super easy to make. All you'll need is one onion, potatoes, leeks, chicken or vegetable stock and a bit of light cooking cream (15% M.F.).

Get the support you need to make changes and feel your best! 
Keely Fraser, PhD 
 Registered Dietitian 

​INGREDIENTS

30 g butter 
1 yellow onion, diced 
4 medium sized Yukon gold potatoes (600 g) , peeled, diced.
4 large leeks (400 g), roughly chop white and light green parts only (discard thick dark green parts)
1 litre (4 cups) low sodium chicken or vegetable stock 
1/4 tsp salt
pepper to taste 
125 ml (1/2 cup) cooking cream (15% M.F.) ​

Leek and Potato Soup 

Recipe Makes: 4 servings 
Prep Time: 10 minutes
Cook Time: 25-30 minutes 
Difficulty: Easy peasy 
This leek and potato soup is super easy to make. It's nutritious and satisfying. The perfect warm you up meal on a cold day. 

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INSTRUCTIONS 

1. In a heavy saucepan, over medium heat, melt the butter. When the butter is sizzling, add the onion and sauté about 5 minutes or until onions become translucent and golden.

2. Add the potatoes and leeks. Toss them in the butter and add a 1/2 cup (125 mL) of chicken or vegetable stock to keep everything from sticking to the bottom. Season with salt and pepper, and stir often. Sauté 3-4 minutes. 

3. Reduce the heat to medium low. Place a piece of parchment (baking) paper over the veggies to trap the steam, then place a lid over the saucepan. Cook covered for about 10 minutes, or until the veggies have softened. 

4. Remove the lid and discard the parchment paper. Add remaining chicken or vegetable stock and bring to a boil, then reduce heat and let simmer for about 5 minutes. Be careful not to overcook this soup, or you'll risk losing that delicious leek flavour. 

5. Remove from the heat. Using an immersion blender, purée the soup until smooth. If using a regular blender, work in batches and purée until smooth, just be careful not to burn yourself. 

6. Once the soup is puréed, add the cream and stir to combine. Serve hot and enjoy! 

Garnish (Optional): A drizzle of cream, fresh cracked pepper and a bit of finely sliced leek. 
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