Cream of Leek Soup
Country Woman
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I got this recipe from an old family friend, who gave me my first batch of leeks, too! This soup quickly became our family favorite. I enjoy making hearty dishes like this one—and I especially like cooking with pork when I can...my husband and I raise hogs.
SERVINGS: 16
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 pound medium leek (white portion only)
- 1 cup butter, cubed
- 1 cup all-purpose flour
- 1 quart chicken stock or 4 bouillon cubes dissolved in 1 quart hot water
- 1 quart half-and-half cream
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper
- 1 cup cooked potato, diced
- 1 cup diced fully cooked ham
Directions:
Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); DO NOT DRAIN. Set aside.
Melt butter in saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. DO NOT BOIL. Yield: about 4 quarts.