Cream of Leek Soup

Name: Cream of Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings (3 quarts).
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

1 tablespoon: 165 calories, 8g fat (5g saturated fat), 26mg cholesterol, 756mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 5g protein.

Originally published as Cream of Leek Soup in Birds & Blooms February/March 2000

Reviews

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Average Rating:

farmfoodiemama

Nov 3, 2012

The soup didn't come out quite as thick as I expected, so next time I'll decrease the liquid a little, but the flavor is fantastic.