Potato, Leek and Corn Soup
25 MIN
35 MIN

Potato, Leek and Corn Soup



  • 1 medium leek, white part only, thinly sliced
  • 2 tbsp (28 g) butter
  • 1 tsp ground turmeric
  • 1 lb (454 g) new potatoes, halved or quartered
  • 1/2 cup (125 ml) white wine
  • 5 cups (1.25 litres) chicken broth
  • 1 tbsp (15 ml) honey
  • 1 cup (140 g) fresh or frozen and thawed corn kernels
  • Salt and pepper


  • 1/4 lb (115 g) bacon, cut into pieces
  • 1 medium leek, green part only, thinly sliced
  • 3/4 cup (20 g) arugula (see note)



  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.