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Leek and Potato Soup

With rain against the windows and our lights turned down low, we often take comfort in this reliable old favourite – leek and potato soup.
  • Cooking time20 min
  • Prep time15 min
  • Portions 4
recipe image Leek and Potato Soup

Ingredients

  • 2 Tbsp. (30 mL) Becel® Original margarine
  • 3 medium leeks, chopped
  • 1 cup (250 mL) boiling water
  • 1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet
  • 3 medium potatoes, peeled and chopped
  • 3 medium carrots, sliced
  • 1/2 tsp. (2 mL) dried marjoram leaves, crushed
  • 1/2 tsp. (2 mL) dried thyme leaves, crushed
  • 1/4 tsp. (1 mL) ground black pepper
  • 2 Tbsp. (30 mL) all-purpose flour
  • 2 cups (500 mL) skim milk

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Melt Becel® Original margarine in large heavy saucepan over medium heat and cook leeks, stirring occasionally, until leeks are tender, about 3 minutes. Stir in water, Bouillon, potatoes, carrots, marjoram, thyme and pepper. Reduce heat to low. Simmer covered vegetables are tender, about 10 minutes.
  2. Stir flour into milk; stir into saucepan. Cook, stirring occasionally, until mixture is thicken. Spoon into soup bowls. Sprinkle, if desired, with chopped parsley.