Leek and potato soup | IGA Recipes

Leek and potato soup

Leek and potato soup

Preparation time 10 minutes

Total time: 1 hour

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

Directions

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.

Variation: Replace leeks by 250 mL (1 cup) cubed celery root.