Cheese & Leek Soup
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | cup |
leeks
white part only |
|
| 1 | cup |
onions
chopped |
|
| ¾ | cup |
celery
chopped |
|
| 3 | cups |
chicken broth
|
|
| 8 | ounces |
cream cheese
cubed |
|
| 1 | cup |
sour cream
|
|
| 1 | x |
salt and white pepper
|
* |
| 1 | each |
whipped cream
optional |
*
|
| 1 | x |
onions
green, chives, or parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 237 | ml |
leeks
white part only |
|
| 237 | ml |
onions
chopped |
|
| 177 | ml |
celery
chopped |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 231.2 | ml/g |
cream cheese
cubed |
|
| 237 | ml |
sour cream
|
|
| 1 | x |
salt and white pepper
|
* |
| 1 | each |
whipped cream
optional |
*
|
| 1 | x |
onions
green, chives, or parsley |
*
|
Directions
Melt butter in heavy medium saucepan over low heat.
Add leek, onion and celery and cook until soft but not brown. Stir occasionally, about 10 minutes.
Add broth and simmer 10 minutes.
Purée in batches in blender. Return to saucepan.
Mix cream cheese and sour cream in processor until smooth.
Add to soup and stir over low heat until heated through; do not boil.
Season with salt and pepper. Thin with whipping cream if desired. Serve.
Serves 8.
Garnish with green onion, chives or parsley.
