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Cream of Leek Soup Recipe

My husband discovered this wonderful soup recipe on a cold winter day. It is wonderful served hot with a slice of french bread or with croutons and bacon bits.—Karen Turner, Grand Junction, Colorado

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Cream of Leek Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 12 Servings

10 25 35

Ingredients

12 medium leeks (white portion only)
2 to 3 garlic cloves, minced
1/4 cup butter, cubed
6 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
2 quarts chicken broth
2 cups milk
1 cup half-and-half cream
3 tablespoons minced chives

Directions

Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes.
Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 tablespoon) equals 165 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 756 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cream of Leek Soup in Birds & Blooms February/March 2000, p55