Creamy Leek Soup
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.
Servings: 4
Ingredients:
| 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% |
-
3 leeks (white and light green parts only)
1 tbsp (15 mL) butter or vegetable oil
1-1/2 tsp (7 mL) bottled minced garlic (or 2 cloves, minced)
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) all-purpose flour
4 cups (1 L) hot vegetable or chicken stock
1 large potato, peeled and diced
1 cup (250 mL) milk
1 cup (250 mL) prepared croutons
1/4 cup (50 mL) 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.
Additional Information
Source
Canadian Living Magazine: November 2004
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