Total Time
Prep 10 mins
Cook 20 mins

Rich and creamy leek soup. Posted for Zaar World Tour II '06

Ingredients Nutrition


  1. Blend together flour, bouillon cubes and water. Stir in milk and mace.
  2. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.
  3. Add leeks and cream; simmer 10 minutes.
  4. Serve cheese with soup at the table.


Most Helpful

Made this soup exactly as written & it seemed rather bland to us on 1st taste. I added some black pepper & 2-3 drops of Tobasco. I used a shredded Gouda for gratin I buy here & mixed it w/the soup. The result suited us better. Thx for posting.

twissis June 11, 2006

At first I thought this soup was going to taste too floury, but I didn't find that to be the case once I made this (normally flour is made into choux before combining with other liquids and the cooking removes a raw flour taste). I substituted allspice for the mace as that was what I had in the pantry and used 2% milk instead of whole milk and cream. Used vegetable bouillon cubes instead of beef. Also I bought some smoked Gouda, and the taste was just awesome! Thick and filling soup, thanks.

Kumquat the Cat's friend June 06, 2006

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