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Prep Time
10 mins
Total Time
45 mins


1 tbsp
each olive oil and butter
15 mL
yellow onions, diced
2 bags
pre-cut leeks
500 g
2 bottles
red ale beer
710 mL
6 cups
Chicken Broth, 35% Less Sodium
1.5 L
small potatoes, peeled and diced
1/4 tsp
salt, divided
1 mL
1/4 tsp
1 mL
3 tbsp
crème fraîche, divided
45 mL
Toasts With Paté & Cranberry Glaze
3 tbsp
dried cranberries
45 mL
shallot, thinly sliced
1 tbsp
15 mL
baguette, cut into 1/4-in (5-mm) thick diagonal slices
1/2 pkg
liver duck mousse
110 g


Step 1

To make toasts with duck mousse and glazed cranberries, preheat oven to 400°F (200°C). In a small saucepan, bring the cranberries, shallot, water (2 tbsp (30 mL)) and sugar to a boil over medium heat. Cook 3 min. or until cranberries are well glazed. Set aside. Place baguette slices on a baking sheet and toast for 4 to 6 min., turning halfway through. Garnish slices with duck liver mousse and glazed cranberries

Step 2

In a saucepan over medium-high heat, combine oil and butter. Add onions and leeks and cook until caramelized, about 10 to 15 min. Add beer, broth, potatoes, 1/8 tsp (0.5 mL) salt and pepper and bring to a boil. Reduce heat to medium and simmer 20 min. or until potatoes are tender.

Step 3

Transfer broth mixture to a blender and purée until soup is smooth. Adjust seasoning, if desired. Divide among 8 bowls and garnish each with crème fraîche and one toast .


Save time by making the soup, toasts and cranberry glaze a day ahead.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics One Dish Meals Soup/Stew

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
7 g
Saturated Fat:
2 g
37 g
6 g
25 mg
6 g
750 mg
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