Winning Cream of Leek Soup Recipe
- 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
- 1. 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.
- 2. 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.
1 cup: 253 calories, 18g fat (11g saturated fat), 65mg cholesterol, 570mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 6g protein.
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"