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Winning Cream of Leek Soup

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    about 4 quarts

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.
Nutrition Facts
1 cup: 253 calories, 18g fat (11g saturated fat), 65mg cholesterol, 570mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • gaylene2
    May 5, 2020

    I divided this recipe by four since I only had a small group to cook for. That worked fine, although I did add more potato. I cooked the potato and leeks together in the microwave, cutting the potato into very small cubes and the leeks in thin slices. I waited for the potatoes to be done, about ten minutes or so. That worked well. I used whipping cream instead of half-and-half and nobody argued!! I also added a little onion and garlic salt. It was really yummy! We all liked it!

  • jmkasprak
    Jan 24, 2016

    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.

  • toddbobb
    May 20, 2013

    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

  • greatfood1997
    May 17, 2011

    Was a very tasty soup. I used more potatoes and ham than called for to make it a bit heartier. Also, think that next time I will cut the leeks a bit smaller.

  • greatfood1997
    May 17, 2011

    Was a very tasty soup. I used more potatoes and ham than called for to make it a bit heartier. Also, think that next time I will cut the leeks a bit smaller.