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Cream of Leek Soup

 Cream of Leek Soup
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
12 ServingsPrep: 10 min. Cook: 25 min.


  • 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


  • 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,

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Cream of Leek Soup (continued)

Nutritional Facts: 19 g carbohydrate, 2 g fiber, 5 g protein.