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Leek Soup

Chock-full of leeks and other garden vegetables, this soup could become your favourite dish year-round, especially served cold with cubed ham and a generous spoonful of sour cream or plain yogurt.


Préparation - 45 minutes


Serves 4 to 6 

  • 1 bag of Frontier Soup Leek Soup mix
  • 1.5 L (6 cups) chicken or vegetable
  • 700 g (about ten) small red potatoes, diced with skin
  • 500 mL ( 1 cup) of cooking cream
  • Bay leaf
  • Favuzzi Fleur de Sel , to taste
  • Pepper to taste


  1. In a pot, bring broth to a boil; add the Frontier Soup Leek Soup mixture, the cubed potatoes and bay leaf .
  2. Reduce heat and simmer gently for 30 minutes.
  3. Coarsely crush the potatoes with a fork and remove the bay leaf.
  4. Add the cream and cook for 5 more minutes before serving.


Prepare the soup according to the above recipe without adding cream. Refrigerate overnight , then purée soup using a hand mixer. Add cream and mix. Serve with a dollop of sour cream or plain yogurt, topped with cubes of ham or crumbled bacon.

Produits utilisés