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Potato & Leek Soup Recipe

Potato & Leek Soup Recipe

50-minute recipe Serves 6
Soup that tastes this good has never been so easy to make. Cook our potato and leek soup recipe over lunch hour, and enjoy the leftovers for the rest of the week! Garnish with sour cream and watercress, if desired.
50-minute recipe Serves 6


Prep: 15 mins | Cook: 30 mins
  • 1

    Heat a large saucepan over medium. Add oil, celery, onion, leek and garlic. Cook, stirring occasionally, until vegetables are tender, about 4 minutes.

  • 2

    Stir in potato, broth, water and watercress. Increase heat to high. Bring to a boil, then reduce heat to low. Simmer, covered, until potatoes are fork tender, about 20 minutes. Remove from heat and cool slightly.

  • 3

    Process soup in blender or food processor until smooth. Return to saucepan set over medium. Stir in milk, lemon juice and black pepper. Heat through, but do not boil. Divide amongst bowls. Garnish with sour cream and more watercress, if desired.

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Last updated: July 29th, 2021

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