- 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
- 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.
Reviews for Winning Cream of Leek Soup
"I probably should not rate this recipe because I changed it, but the basics are very good. I cooked the potato and leeks together, cutting the potatoes into very small cubes and the leeks in thin slices. I only used whole milk and decided it was the right consistency, so I did not use the chicken stock. I just added some chicken soup base (bouillon) to amp up the flavor. We found it to be a mild tasting cream soup and really enjoyed it."
"Delicious. I love a thick chowder tasting soup. I would add peeper but I am a pepper fanatic. I would recommend to this anyone that loves leeks"