Leek & Potato Soup

Author: Les Cultures de chez nous
Soupe aux poireaux et pommes de terre
Preparation 5
Baking 20
Portions 4
Freezing No


  • 2 leeks, sliced (3 cups)
  • 4 tablespoons (60 ml) butter
  • Salt & pepper
  • 4 teaspoons (20 ml) flour
  • 2 cups (500 ml) vegetable or chicken broth
  • 1 cup (250 ml) milk
  • 5 medium-size potatoes, cut in strips
  • 1/2 cup (125 ml ) bacon strips
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  • In a saucepan, sauté the sliced leeks in butter for about 5 minutes over medium heat, stirring constantly. Add salt & pepper.
  • Add the flour and bring to a roux, stirring constantly.
  • Add the broth and potatoes. Bring to a boil while stirring. Lower the heat, season, cover and let simmer 7-8 minutes on a slow boil.
  • In the meantime, sauté bacon strips 5-6 minutes in a pan. Set aside.
  • Add the milk and heat without boiling.
  • Pour the soup into a bowl, lay the bacon strips on the soup. Serve.

Chef's notes

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