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When leeks are perfect for picking in my area, I start making this hearty soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season.—Cecilia Chynoweth, Hamilton, Ontario
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Nutritional Facts 1 serving (1 cup) equals 207 calories, 10 g fat (6 g saturated fat), 50 mg cholesterol, 866 mg sodium, 24 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Leek Soup in Taste of Home April/May 1998, p57
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Reviewed on Oct. 15, 2010 by Mommaof3DempseyGirls
This recipe was great!! Very hearty, smooth, creamy, and great as a side or main course. I used milk instead of cream because I didn't have any. If you like a bit more chunk to your creamy soup, I would also recommend keeping maybe a third of the vegetables out of the blender/processor and then added to the pot after the cream/milk is added to the puree. I also doubled the nutmeg on accident, and it still came out delicious. I highly recommend it as a wonderful recipe for leeks. It's a true comfort food, great for Fall and Winter suppers and lunches.
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