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Leek and Potato Soup

  • Cooking time20 min
  • Prep time15 min
  • Recipe serves 4


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

Nutrition facts

Total Fat5.00 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.000 g
Monounsaturated Fat2.500 g
Cholesterol0 mg
Sodium230 mg
Total Carbs26.00 g
Dietary Fiber4.0 g
Sugars5.00 g
Protein3.00 g
Calcium8 %
Iron10.00 %
Omega-30.00 g
Omega-60.00 g
Vitamin C25.0 %
Vitamin A40.0 %


  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.