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    You are in: Home / Recipes / Leek Cream Soup Recipe
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    Leek Cream Soup

    Leek Cream Soup. Photo by *Parsley*

    1/1 Photo of Leek Cream Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Taylor in Belgium's Note:

    Found this recipe in a Belgian version of Weight Watchers called Flair. The points are 0.5, and the mixing of the soup with the mixer makes you feel like you are cheating with a nice cream soup!

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    Units: US | Metric


    1. 1
      Cut the leek in small pieces.
    2. 2
      Cut the center out of the cauliflower and separate the flowerets.
    3. 3
      Cook the leek, onion and cauliflower in the vegetable bouillon until soft.
    4. 4
      With the mixer, mix the soup until smooth.
    5. 5
      Heat again, stirring the cream in.
    6. 6
      Serve with the parsley sprinkled on top.

    Ratings & Reviews:

    • on March 02, 2009


      I love soup and this is no exception. Totally flavorful. Kids loved it too. I did use Chichen soup broth though.

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    • on October 30, 2006


      Thanks for a great recipe, Taylor. This soup wins the trifecta: light on the hips, easy on the wallet, and tastes creamilicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2006


      This soup is very flavorful and has a great smooth, creamy texture....with only 4 teaspoons of cream! It's a real comfort food soup. I'll make this again for sure. Thanx for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Leek Cream Soup

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 116.4
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 1.0 g
    Cholesterol 5.5 mg
    Sodium 63.4 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 5.5 g
    Sugars 8.1 g
    Protein 4.5 g

    The following items or measurements are not included:

    vegetable bouillon granules

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