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  • Prep
    30 min
  • Total
    30 min
  • Servings

Cream of Potato, Leek & PIzza Mozzarella Shredded Cheese

What could be more comforting than a good bowl of soup? Both creamy and tasty, this cream of potato, leek, and Armstrong Pizza Mozzarella Cheese soup recipe is perfect for lunch or supper. Why not freeze a batch for those cold evenings when you don't feel like cooking?


  • 2 tbsp oil or butter
  • 1 medium sized onion, minced
  • 2 garlic cloves, minced
  • 300 g (10.5 oz) leeks, white only, diced
  • 500 g (17.5 oz) potatoes, diced
  • 1 L (4 cups) chicken stock
  • 300 g (10.5 oz) Armstrong Pizza Mozzarella Shredded Cheese
  • Salt, pepper & nutmeg to taste
  • 60 mL (¼ cup) dry white wine
  • 30 g (1 oz) fine julienne of green leeks for garnish
  • 30-40 pieces of toasted croutons


  1. Sweat onions, garlic & leeks in oil, for approximately 3-4 minutes.
  2. Add potatoes & chicken stock & bring to a boil.
  3. Simmer for 10-15 min or until tender.
  4. Use an electric blender to puree the ingredients until fine.
  5. Stir in cheese & white wine.
  6. Season with salt, pepper & nutmeg.
  7. Serve in bowl (or even a bread bowl for some extra fun!) and top with julienne of leeks and croutons.

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