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Cream Of Leek Soup

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Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Leeks 6 Large, chopped, white part only
  Onion 1 Small, chopped
  Chicken stock 5 Cup (80 tbs)
  Diced peeled potatoes 2 Cup (32 tbs) (About 2 Large)
  White pepper 1⁄4 Teaspoon
  Salt To Taste
  Light cream 1 Cup (16 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Chopped chives 1 Tablespoon
Directions

In large heavy saucepan, melt butter; gently cook leeks and onion until softened but not browned, about 20 minutes. Add chicken stock and potatoes; cook for 20 to 30 minutes or until potatoes are tender. Add pepper, and salt to taste.
In food processor or blender, puree soup until smooth. Return to saucepan; heat to boiling. Add cream and wine; heat through but do not boil. Taste and adjust seasoning if necessary. Ladle into bowls; sprinkle with chives.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Leek

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Average: 4.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2471 Calories from Fat 1212

% Daily Value*

Total Fat 138 g211.9%

Saturated Fat 79.7 g398.4%

Trans Fat 0 g

Cholesterol 423.4 mg141.1%

Sodium 2458 mg102.4%

Total Carbohydrates 253 g84.3%

Dietary Fiber 26.5 g105.9%

Sugars 67.4 g

Protein 58 g116.7%

Vitamin A 450.7% Vitamin C 252.6%

Calcium 90.3% Iron 156.9%

*Based on a 2000 Calorie diet

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Cream Of Leek Soup Recipe