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Soothing Leek Soup

Posted in : Soups on by : Daphne


2 tbsp Unsalted butter2 tbsp Finely chopped onion1 large Leek, rinsed well, sliced crosswise2 cup Double strength chicken broth1 cup Diced potato1 1/2 cup Whipping cream3/4 tsp Salt (or to taste)Freshly ground nutmeg and black pepper to taste1/4 cup Crumbled blue cheese or freshly grated Parmesan4 Shots dry white wine


Melt butter in a heavy saucepan. Add onion and leek and cook slowly, stirring often, until soft. Stir in broth, then add potato; cover and cook until potato is tender. Cool, then process in a food processor or blender until pureed. In another saucepan, bring cream to a gentle simmer, cook until slightly reduced, then stir in leek mixture and heat until very hot (do not boil). Season with salt, pepper and nutmeg. Serve hot; sprinkle 1 Tbs cheese over each serving.