Leek & Potato Soup

Ready in
35 min
Try this extremely simple, yet sumptuous Leek and Potato Soup recipe. For a vegetarian version, simply replace reduced sodium chicken stock with reduced sodium vegetable stock.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

20 min

Price/Availability Effective Date: February 10, 2014


2 tbsp Becel® Original margarine
3 med Leek
1 cup Boiling Water
1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet
3 med Potatoes peeled and chopped
3 med Carrot sliced
0.5 tsp Dried Marjoram Leaves crushed
0.5 tsp Dried thyme leaves crushed
0.25 tsp Ground Black Pepper
2 tbsp All Purpose Flour
2 cups Skim Milk


  1. Melt Becel® Original margarine in large heavy saucepan over medium heat and cook leeks, stirring occasionally, until leeks are tender, about 3 minutes. Stir in water, bouillon, potatoes, carrots, marjoram, thyme and pepper. Reduce heat to low. Simmer covered vegetables are tender, about 10 minutes.
  2. Stir flour into milk; stir into saucepan. Cook, stirring occasionally, until mixture is thicken. Spoon into soup bowls. Sprinkle, if desired, with chopped parsley.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.

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