Leek soup

Published on by inhel

When I overstuff myself with food and deserts in the weekends, I make soupsfor dinner on Monday sand Tuesdays. This leek soup  is delicious, creamy, filling and light.


6 white and light green of  leeks (500g)
1 big potatoes or 2 small
3 scallions diced
20 g of butter
1 tbsp of olive oil
1/4 cup of cream or more ( I use fat free half and half)
5 cups of reduced sodium chicken broth
salt and pepper


in a saucepot saute scallions with butter and oil. Cut the white and light green of the leeks and throw the green part.
Add the whites of the leeks and the potatoe. Add the chiken broth. Cook for 45 minutes uncovered.
In a blender, puree the soup. Add the cream. Season to taste. Serve with some cheese. Enjoy!!!!

Published on soup

Comment on this post

Audrey 01/27/2009 20:16

J'ai hate de connaitre la recette des delicieux biscuits sales et de la paella que j'ai eu la chance de gouter samedi soir !
En attendant, ton blog est maintenant en lien permanent sur le mien !
A tres bientot !