Leek & Potato Soup

Leek & Potato Soup

35-minute recipe Serves 4
Try this extremely simple, yet sumptuous Leek and Potato Soup recipe. For a vegetarian version, simply replace reduced sodium chicken stock with reduced sodium vegetable stock.
35-minute recipe Serves 4

Directions

Prep: 15-minute | Cook: 20-minute
  • 1

    Melt Becel® Original margarine in large heavy saucepan over medium heat and cook leeks, stirring occasionally, until leeks are tender, about 3 minutes. Stir in water, bouillon, potatoes, carrots, marjoram, thyme and pepper. Reduce heat to low. Simmer covered vegetables are tender, about 10 minutes. Stir flour into milk; stir into saucepan. Cook, stirring occasionally, until mixture is thicken. Spoon into soup bowls. Sprinkle, if desired, with chopped parsley.

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Last updated: October 27th, 2020

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