Creamy Leek Soup

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

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

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 957 mg
  • Protein 7 g
  • Calories 226.0
  • Total fat 8 g
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 33 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Creamy Leek Soup

Login