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Leek and potato soup Recipe
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.
A recipe from Iga
2020-10-12
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