Total Time
40mins
Prep 15 mins
Cook 25 mins

A leek soup recipe I threw together because I had no potatoes on hand...this is not for anyone who follows a low-fat diet, but it turned out pretty well: creamy and slighty sweet, a great lunch dish with a green salad and a piece of crusty bread.

Ingredients Nutrition

Directions

  1. Saute leeks and garlic in melted butter over medium heat until tender but not colored.
  2. Reduce heat, add broth, cover and simmer for 20 minutes.
  3. Puree using blender, food processor, or immersion blender.
  4. Add cream and season to taste with salt and pepper.
  5. Serve hot.

Reviews

(1)
Most Helpful

This is wonderful, and definitely filling enough for a main course. I used a bit more leeks than called for (3 leeks) and reduced the amount of butter and broth. I also substituted the heavy cream for half and half and omitted the salt. I am so glad to have this recipe. My husband loves leek and potato soup, but can't have potatoes anymore. Thank you!

JenPo March 22, 2007

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