Pear and goat cheese salad in a dish
Cream of Potato and Leek Soup
Prep time

Cook time

Total time


Serves: 6

  • 2 leeks
  • 4¼ tsp unsalted butter
  • 1 large potato, peeled and diced
  • 3 cup water
  • 1 cup light evaporated milk
  • ¼ cup chopped fresh parsley
  • 1 tsp cracked black pepper, or to taste
  • 6 parsley sprigs, for garnish

  1. Thinly slice leeks and wash thoroughly.
  2. Melt the butter and sauté the leeks until softened. Add the potato and water and bring to a boil.
  3. Cover and simmer for 40 minutes or until potatoes are tender. Purée until smooth.
  4. Return mixture to a clean saucepan. Thoroughly stir in milk, parsley and pepper. Reheat without boiling. Garnish with parsley sprig, if desired.