Leek and Potato Soup with Ginger Infusion and Providence Oka

Leek and Potato Soup with Ginger Infusion and Providence Oka
  • 4 servings
  • 0:25 Preparation
  • 0:40 Cooking
  • 1:05 Total Time


Add all
  • 1 lb
    (500 g)


  • 8 oz
    (240 g)


  • 1 oz
    (30 g)


  • 2 cups
    (500 mL)

    approx. water or chicken broth

  • Salt and freshly ground pepper

  • 1 oz
    (30 g)

    fresh ginger

  • 2 oz
    (60 g)

    providence Oka cheese


Peel, wash, dice and mince potatoes. Let stand in cold water so they don't discolour. Wash and mince leeks.

Melt butter in a saucepan, add leeks and cook 5 minutes over low heat. Do not let leeks brown. Drain minced potatoes and add to leeks.

Add water or chicken broth. Season with salt and pepper, and cook 25 to 30 minutes.

Peel and mince ginger. In a saucepan, bring 30 mL (2 Tbsp.) of water to a boil. Steep ginger in hot water 5 minutes.

Strain the infusion and add to soup. Add crumbled Providence Oka cheese to soup. Check seasoning and serve very hot.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007