Sublime Cream of Leek Soup
From: Josee, Laval, Quebec, Canada
Comments: I suggest that you double this recipe if you do not it to disappear in one day !
Servings: 6
  • 1/4 cup [60 g] butter
  • 2 cups [500 mL] minced onion
  • 2 cups [500 mL] leek slices
  • 2 potatoes, peeled then cubed
  • 1 carrot, peeeled then cubed [optional]
  • 4 cups [1 L] chicken broth
  • Salt and pepper, to taste
  • 1 cup [250 mL] milk
  • 2 teaspoons [10 mL] parsley flakes
  • 1 large carrot, peeled, really finely diced, boiled apart then drained [optional]
  • 1 potato, really finely diced, boiled apart then drained [optional]
  • Melt butter into a large casserole; lightly brown together minced onion and leek slices.
  • Cover casserole and leave to cook over low heat for 15 minutes.
  • Mix in potato and carrot cubes.
  • Salt, pepper then pour in chicken broth.
  • Bring to boil and leave to simmer until all vegetables are soft.
  • Pour into a blender and blend mixture until smooth.
  • Pour smooth mixture back into casserole.
  • Pour in milk then sprinkle all over with parsley flakes.
  • If desired, for those who like 'pieces' in creamy soups, mix in drained tiny carrot and potato dices.
  • Reheat for approximately 10 minutes, before serving.