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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
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.