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Classic Potato Leek Soup

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“Everyone need a fabulous potato and leek soup in their repertoire - well this is it!! The classic flavour is simple, yer wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on mutigrain bread.”

Ingredients Nutrition


  1. In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
  2. Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
  3. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
  4. In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
  5. Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
  6. Stir in lemon juice and season to taste with salt and pepper.
  7. COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.

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