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Prep Time
20 mins
Total Time
1 h 20 m
Serves
Serves 8

Ingredients

1
unsalted butter
15
2
Pure 100 % Olive Oil
30
5
garlic, peeled
0
3
leeks (whites only), washed and thinly sliced
0
6
large baking potatoes, peeled and chopped
1500
1
Chicken Broth, 35% Less Sodium
900
1/2
35% cream
125
1/4
salt and pepper
1
1/4
each; finely sliced green onions, chives and parsley leaves
60

Method

Step 1
Heat the butter and olive oil in a large soup pot over medium heat. Add the whole garlic cloves and cook until caramelized and fragrant. Stir in the leeks, and cook until softened.
Step 2
Add the potatoes and lightly season with sea salt and white pepper, mixing well, cover with the broth and bring to a simmer, cooking until the potatoes are very tender.
Step 3
Add the cream and puree using an immersion blender or food processor.
Step 4
Gently toss together the green onion, herbs with a touch of sea salt and pepper. Serve the soup in warm bowls, garnished with Goat’s Milk Cheese Crumbles, green onions and herbs.

Nutritional Facts Per Serving

Calories:
240
Fat:
11 g
Saturated Fat:
5 g
Carbs:
32 g
Fibre:
4 g
Cholesterol:
25 mg
Protein:
4 g
Sodium:
350 mg