Classic Potato Leek Soup

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Dairy Farmers of Canada


1 tbsp (15 mL) butter

3 leeks, white and light green parts only, thinly sliced

2 stalks celery, thinly sliced

Salt and pepper

3 large baking or yellow-fleshed potatoes, peeled and diced (4 cups/1 L)

2 cups (500 mL) reduced-sodium vegetable or chicken broth

2 cups (500 mL) Milk

2 tbsp (30 mL) freshly squeezed lemon juice

Classic Potato Leek Soup

Everyone needs a fabulous potato and leek soup in their repertoire - well, this is it! The classic flavour is simple yet, wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on multigrain bread.

Tip: Use oblong baking potatoes or yellow-fleshed potatoes for the best texture. Round, waxy potatoes make the soup gluey. Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well, separately layers and rubbing out any grit, shake dry then slice.

Servings: 4 - 6

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Nutritional Information

Calories: 164

Protein: 7 g

Carbohydrate: 28 g

Fat: 3 g

Fibre: 3.4 g

Sodium: 112 mg


In a pot, melt butter over medium heat. Add leeks, celery and 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and cook, stirring often, for 5 min or until leeks are tender. Add potatoes, broth and 1 cup (250 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 15 min or until potatoes are soft. Remove from heat.

In a blender, in batches, or with an immersion blender, purée about half of soup until smooth, leaving half chunky. Return to pot, if necessary. Stir in Milk; heat over medium heat, stirring often, just until steaming (do not let boil). Stir in lemon juice and season to taste with salt and pepper.

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