Potato Leek Soup
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Prep time10 min![]()
Servings6
Ingredients
- 500 grams peeled potatoes, cut into quarters
- 3 cups (750 mL) thinly sliced leeks, cleaned thoroughly*
- 2 litres water
- 1 tablespoon (15 mL) salt
- 6 tablespoons (90 mL) Becel® Plant-based Whipping Cream
- finely chopped chives or parsley, for garnishing
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Place potatoes, leeks, water, and salt into a 4-quart pot. Bring to a simmer over medium heat. Simmer until the vegetables are tender and cooked all the way through. This will take roughly 20 minutes.
- Remove pot from heat and puree the cooked vegetable. You can use a hand blender to puree the vegetables and liquid directly in the pot, or you can transfer the mixture to a blender.**
- When the soup is smooth and no lumps remain, gently blend in the Becel® Plant-based Whipping Cream. Taste the soup, and add additional salt if desired. Serve with chopped parsley and chives.
