Winning Cream of Leek Soup Recipe

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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.

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Winning Cream of Leek Soup Recipe

Prep/Total Time: 25 min.

Yield: 16 Servings

10 15 25

Ingredients

1 pound medium leeks (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 a large 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.

Nutritional Facts 1 serving (1 cup) equals 253 calories, 18 g fat (11 g saturated fat), 65 mg cholesterol, 570 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Cream of Leek Soup in Country Woman September/October 1987, p29