A perfect creamy soup utilizing one of the seasoning's best offerings, this creamy soup is especially good on those not-quite-warm-yet Spring days.  I served this with the spoon bread recipe that follows. 
Source: Everyday Food
  • 6 medium leeks (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned
  • 2 cans (14.5 oz each) of reduced sodium chicken broth
  • 1 baking potato (8 oz), peeled and diced
  • coarse salt
  • 1/4 c heavy cream (I used half n half)
  • 1/2 c snipped fresh chives

1. In a large saucepan, combine the leeks, broth, potato, 2 cups of water, and 1 teaspoon salt.  Bring to boil, reduce the heat to medium-low, and simmer until the vegetables are very tender, 20 to 25 minutes.
2. Working in batches, puree the soup in a blender, transferring it to a clean bowl as you work.  Stir the cream into the pureed soup, and season with salt.  Garnish with the chives and serve immediately.  

Leave a Reply.