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Leek and potato soup Recipe

Leek and potato soup
Source: Iga

Ingredients

  • 15 mL (1 tsp.) canola oil
  • 1 large onion, coarsely chopped
  • 3 leeks, trimmed, white part only
  • 500 mL (2 cups) peeled yellow-fleshed potatoes in chunks
  • 1.25 L (5 cups) chicken broth
  • 250 mL (1 container) creamy soy preparation such as Belsoy
  • To taste, chives snipped in lengths
  • To taste, freshly ground pepper
PREP TIME
10m 		COOK TIME
35m 		TOTAL TIME
45m
YIELD
4 servings

Instructions

  • Heat oil in a saucepan over medium-high heat; add onion and cook for 2 minutes.
  • Add leeks and potatoes and cook 3 minutes.
  • Pour in chicken broth and bring to a boil.
  • Reduce heat to low; cover and cook for 30 minutes.
  • Transfer soup to a blender jar and blend until smooth and creamy.
  • Return soup to saucepan and pour in creamy soy preparation, stirring well.
  • Reheat gently.
  • Garnish with fresh chives and freshly ground pepper just before serving.

Side DishesSoups

A recipe from Iga

https://www.flyers-on-line.com/data/recipes/7870/leek-and-potato-soup.jpg

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