You’ll know why this is a classic after just one taste. The delicate flavour and velvety texture make it the perfect soup to serve on a hot summer’s evening. During the colder months, it’s wonderful served hot.
- Prep: 15 min
- Cooking: 40 min
- Refrigeration: 4 h
- 2 tbsp (30 mL) butter
- 3 leeks white and light green parts onlychopped
- 3 potatoes peeled and diced
- 1 onion chopped
- Salt and pepper to taste
- 3 cups (750 mL) low sodium vegetable broth or chicken broth
- 1 1/2 cups (375 mL) 10 % half-and-half or 18 % cream
- 1 tbsp (15 mL) finely chopped chives
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In a large pot, melt butter over medium heat. Sauté leeks, potatoes, onion, 1/2 tsp (2 mL) salt and pepper, to taste, for 1 min. Reduce heat to medium-low and cook, stirring often, for about 10 min or until leeks are very soft.
Stir in stock; increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 20 min or until potatoes are tender. Let cool for 10 min.
In batches as necessary, transfer to a blender or food processor (or remove from heat and use an immersion blender in the pot) and purée until mixture is smooth. Transfer to a bowl, if necessary, and stir in cream. Cover and refrigerate for at least 4 hrs, or until chilled, or for up to 1 day. Season to taste with salt and pepper and serve sprinkled with chives.
Use yellow-fleshed or oblong, starchy baking potatoes for the best texture in this soup. Round, waxy potatoes can cause a gluey texture.
Be sure to wash the leeks well, scrubbing between the layers to remove any sand and grit, before chopping them.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 83 mg|
|Vitamin B6:||16 %|
|Vitamin C:||36 %|