Cream of Leek Soup
From: Yvette, Saint-Come, Quebec, Canada
Comments: If soup seems too thick, pour in warm milk or chicken broth, to avoid curdling.
Servings: 4
IngredientsPreparation
  • 2 cups [500 mL] leek, sliced
  • 1 potato, sliced
  • 1 onion, chopped
  • 2 cups [500 mL] boiling water
  • 3 tablespoons [45 g] butter
  • 3 tablespoons [26.25 g] flour
  • 1 cup [250 mL] cold milk
  • 1 cup [250 mL] warm chicken broth
  • 1 tablespoon [15 mL] liquid chicken broth concentrate
  • Freshly chopped parsley, to taste
  • Salt and pepper, to taste
  • Boil together leek and potato slices and chopped onion into boiling water for 20 minutes.
  • Puree into a food processor or a blender; set aside.
  • Melt butter over low heat; stir in flour, until smooth.
  • Pour in cold milk, whipping until boiling.
  • Pour in warm chicken broth and leek puree.
  • Mix in liquid chicken soup concentrate, freshly chopped parsley, salt and pepper.
  • Bring to a boil, and serve.