Dairy Farmers of Canada

Blues and Greens Cream of Leek

This is the Blues and Greens Cream of Leek recipe.

  • Prep: 20 min
  • Cooking: 30 min
Yields 8 - 12 servings
blues and greens cream of leek


  • 1 tbsp (15 mL) butter
  • 1 lb (450 g) trimmed leeks chopped
  • 2 cups (500 mL) watercress
  • 1 tbsp (15 mL) vegetable broth mix
  • 4 cups (1 L) water
  • 2/3 cup (160 mL) 18 % cream
  • 4 oz (125 g) crumbled Canadian Blue cheese
  • Freshly ground pepper to taste
  • Canadian Blue cheese to garnish
  • Chopped fresh parsley
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In a large saucepan, melt butter over low heat. Add leeks and watercress; cover and cook, stirring occasionally, for about 15 minutes or until leeks are softened. Add broth mix; cover and cook 5 minutes. Add water and bring to boil. Reduce heat to medium. Cook for 10 minutes, stirring occasionally.

With a hand blender, purée soup until smooth. Stir in cream and 4 oz (125 g) Canadian Blue cheese. Heat over medium-low heat until hot (do not boil) and cheese is melted. Season to taste with freshly ground pepper.

Serve sprinkled with more Canadian Blue cheese and fresh parsley.


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Nutritional information

Per serving
Energy: 145 Calories
Protein: 5 g
Carbohydrate: 10 g
Fat: 10 g
Fibre: 1.2 g
Sodium: 381 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 149 mg
Folate: 21 %
Vitamin A: 14 %
Vitamin B12: 12 %
Vitamin C: 19 %