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Cheese & Leek Soup

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Submitted by AJ

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

¼ 59
CUP ML BUTTER
1 237
CUP ML LEEKS
white part only
1 237
CUP ML ONIONS
chopped
¾ 177
CUP ML CELERY
chopped
3 7.1E+2
CUPS ML CHICKEN BROTH
8 231.2
OUNCES ML/G CREAM CHEESE
cubed
1 237
CUP ML SOUR CREAM
1 1
EACH EACH WHIPPED CREAM
optional *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 262 79% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 281mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 20% Vitamin C 6%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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