Classic Leek Soup

Potage Parmentier aux poireaux Les Cultures de chez nous
Preparation 25 min
Baking 30 min
Portions 8
Freezing No


  • 2 leeks, sliced
  • 4 potatoes, peeled and sliced into cubes
  • 1 celery branch, chopped
  • 1/2 onion, chopped
  • 1 tablespoon (5 ml) chervil
  • 2 tablespoons (30 ml) olive oil
  • 6 cups (1.5 L) water
  • 1/2 teaspoon (2.5 ml) "fleur de sel"
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  • In a thick-bottom sauce pan, caramelize leeks, onion and celery over low heat in olive oil for 10 to 15 minutes and stir from time to time.
  • Add chervil and potatoes. Continue cooking one minute then add water. Bring to a boil, lower heat then simmer until potatoes are tender.
  • Add finely chopped fresh parsley and pour the preparation in a blender and blend until a smooth texture is obtained. Season & serve.

Chef's notes

Caramelizing vegetables at low heat brings out lots of flavor and makes it possible to leave out chicken broth. And so, the amount of sodium is greatly reduced. This classic soup is an easy and effective way of adding vegetables and fibers to your menu. This recipe suits vegetarians and is lactose free, soya free and gluten free. (Use dried chervil that is certified gluten free).


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