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  1. Potato-Leek Soup

Potato-Leek Soup

01:10:00 8 servings, 1 cup (250 mL) each
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66 58 Reviews
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8 servings, 1 cup (250 mL) each

Cream cheese and milk add to the creamy texture of this delicious Potato-Leek Soup. Don't forget the crumbled bacon - it's the perfect topper for this classic soup.

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Make It

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  • Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and pepper; 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. Return to pan. Add cream cheese product, a tablespoonful at a time; cook on medium heat until completely melted and mixture is well blended, stirring constantly.
  • Add milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with bacon.

Easy Cleanup

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

How to Prepare Leeks

Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of the leek is used. Chop or slice the white sections, then rinse in water to remove any soil or sand.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 260
% Daily Value
Total fat 11g
Saturated fat 4.5g
Cholesterol 25mg
Sodium 320mg
Carbohydrate 34g
Dietary fibre 3g
Sugars 6g
Protein 8g
Vitamin A 15 %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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