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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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My husband discovered this wonderful soup recipe on a cold winter day. It is wonderful served hot with a slice of french bread or with croutons and bacon bits.—Karen Turner, Grand Junction, Colorado Ingredients:
12 medium leeks (white portion only) |
2 to 3 garlic cloves, minced |
1/4 cup butter, cubed |
6 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 quarts chicken broth |
2 cups milk |
1 cup half-and-half cream |
3 tablespoons minced chives |
Directions:
1. Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes.
2. Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives. Yield: 12 servings (3 quarts).
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