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Prep Time
15 mins
Total Time
45 mins


1 tbsp
15 mL
leek, thinly sliced (white and light green part only)
1/2 tsp
each salt and pepper, divided
2 mL
yellow-fleshed medium potatoes, peeled and cubed
1 carton
reduced-sodium chicken broth
900 mL
2 cloves
1 cup
fresh dill
250 mL
1 cup
250 mL
1/4 cup
grated Parmesan cheese
60 mL
1/4 cup
olive oil
60 mL
2 tbsp
lemon juice
30 mL


Step 1

In a large saucepan, melt butter over medium heat, add leeks and 1/4 tsp (1 mL) each salt and pepper and cook, stirring, until slightly softened and aromatic, about 4 min. Add potatoes and stir to coat. Add chicken broth, increase heat to medium-high, bring to a boil then reduce heat to medium and simmer until potatoes are tender, about 20 min.

Step 2

Fill a blender 2/3 full and puree soup in batches until smooth. Return to saucepan and warm through.

Step 3

Using a blender, pulse garlic until finely minced. Add parsley and dill and pulse until finely minced. Add cheese, oil, lemon juice and 1/4 tsp (1 mL) each salt and pepper and process until smooth.

Step 4

Evenly divide soup among 6 bowls and garnish each with 1 tbsp (15 mL) of the parsley and dill pesto.

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.

Nutritional Facts Per Serving

Nutrition Description:
1/6 of the recipe
7 g
Saturated Fat:
2 g
26 g
2 g
5 mg
4 g
550 mg
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