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  1. Chive and Onion Potato Leek Soup

Chive and Onion Potato Leek Soup

01:05:00 8 servings, 1 cup (250 mL) each
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8 servings, 1 cup (250 mL) each

Onions and chives make a classic flavour duo. So do potatoes and leeks. We decided to add both duos and make a soup that's totally amazing.

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Make It

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  • Heat oil in Dutch oven on medium-high heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth, water and pepper; stir. Cover; bring to boil. Simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
  • Blend leek mixture, in batches, in blender until smooth, returning each blended batch to Dutch oven.
  • Add cream cheese product gradually to soup, cooking and stirring after each addition on medium heat until cream cheese is completely blended and soup is well blended. Stir in milk; cook and stir 5 min. or until heated through. Sprinkle with chives.

Produce Preparation

Leeks are grown in sandy soil and must be washed well. To prepare leeks, trim the root and remove the dark green portion. Only the white portion of a leek is used. Chop white section of leek and rinse in water to remove sand.

Easy Cleanup

To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed 30 sec. Pour wash water out and rinse with fresh hot water.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 250
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 25mg
Sodium 440mg
Carbohydrate 31g
Dietary fibre 3g
Sugars 6g
Protein 7g
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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