Potato, Leek and Corn Soup

  • Preparation 25 MIN
    Cooking 35 MIN
  • Servings 4
  • Freezes






  1. In a pot over medium heat, soften the leek in the butter. Add the turmeric and cook for 1 minute. Add the potatoes and white wine. Cook for 2 minutes. Add the broth and honey and bring to a boil.
  2. Cover and simmer over low heat for about 25 minutes or until the potatoes are tender. Add the corn and cook for 2 minutes or until heated through. Season with salt and pepper.


  1. Meanwhile, in a skillet over medium-high heat, brown the bacon until crisp. Set aside on a paper towel-lined plate. Keep the melted fat in the skillet
  2. In the same skillet, soften the leek. Add the arugula and cook until just wilted.
  3. Pour the soup into bowls. Garnish with the bacon and the leek mixture.


If they’re in season, you can substitute the arugula for dandelion greens.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.