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Creamy Leek Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Leek Soup

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 226
pro 7 g
total fat 8 g
sat. fat 4 g
carb 33 g
fibre 4 g
chol 20 mg
sodium 957 mg
% RDI: -
calcium 16
iron 15
vit A 7
vit C 13
folate 22

More great recipes from this menu:

Shortcuts - Heating purchased ready-to-use stock separately reduces time to bring soup to boil. - Packaged shredded cheese saves on preparation time. - Store-bought croutons eliminates making and baking them. - An immersion blender spares transferring hot liquid. - Bottled minced garlic saves time.

Ingredients

  • 3 leeks, (white and light green parts only)
  • 1 tbsp butter or vegetable oil
  • 2 minced garlic cloves
  • 1/2 tsp dried thyme
  • 1/4 tsp each salt and pepper
  • 1/4 cup all-purpose flour
  • 4 cups hot vegetable stock or chicken stock
  • 1 large potato, peeled and diced
  • 1 cup milk
  • 1 cup prepared croutons
  • 1/4 cup finely shredded Asiago or Cheddar cheese

Preparation

Cut leeks lengthwise in half; slice crosswise and place in sieve. Rinse in cold water to remove any dirt; drain.

In large saucepan, melt butter over medium heat; fry leeks, garlic, thyme, salt and pepper until softened, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Gradually stir in stock and 1 cup (250 mL) water, scraping up any brown bits. Add potato and bring to boil; reduce heat, cover and simmer until potato is tender, about 15 minutes. Stir in milk.

Using immersion blender or in blender, purée soup until smooth. Ladle into bowls; top with croutons and cheese.

Source : Canadian Living Magazine: November 2004

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