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Cream Of Leek Soup Recipe

by Global Cookbook

Ingredients

6 med leeks 4 Tbsp. butter 3 x onions, finely minced 6 c. chicken broth 1 lb potatoes, peeled and cut into 1/2 inch cubes

1 c. dry white wine Salt and pepper 1 c. Half and Half 2 Tbsp. fresh parsley, minced 2 Tbsp. chives, finely cut

Directions

1. Wash leeks and cut off the green leaves. Chop the leaves and reserve. Cut the white part of the leeks into 1/4-inch slices. Heat butter in a large pan, add in the leeks and onions and cook for about five min. Add in the leek leaves and cook for an additional three min. Add in the chicken broth, potato cubes and wine and bring to a boil. Cover and simmer on low heat for about one hour. Put soup in a blender, a few c. at a time, and puree. Once each batch has been pureed, pour it from the blender back into the pan. Simmer over moderate heat and then add in the salt and pepper and Half and Half. Sprinkle with parsley and chives and serve.
2. Chefs Notes: Use fat-free Half and Half. Use apple juice in place of the white wine.

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