This thick and creamy soup is a comfort food classic thanks to the starchiness of the potato and the gentle flavour of the leek. Serve it as a first course before a belly-warming dinner.

Yield: Serves 8.



  • 1/4 cup salted butter
  • 4 cups sliced leeks (white and tender light green portions only)
  • 4 cups cubed peeled russet potatoes
  • 4 cups (1 L) canned chicken broth
  • 4 cups water
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • Dash freshly ground nutmeg
  • Dash hot pepper sauce
  • 1 cup whipping cream
  • Thinly sliced green onion*


  1. Melt butter in a Dutch oven over medium heat. Add leeks and sauté until tender, about 5 - 7 minutes.
  2. Add potatoes, broth, water, pepper, salt, nutmeg and hot pepper sauce. Bring to a boil.
  3. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
  4. Purée mixture in small batches in a blender until smooth. May be prepared to this point and refrigerated for up to 24 hours. Reheat soup before proceeding.
  5. Stir in cream and cook until heated through. Do not boil. Ladle into bowls and garnish with onion.
Nutritional analysis per serving:

310 calories, 21.3 g fat, 5.1 g protein 26.6 g carbohydrate, 2.3 g fibre, 500 mg sodium

*Ingredient not included in nutritional analysis.