Cream of Leek and Green Garlic Soup
Creamy, rich, and delicately flavored with leeks and green garlic, thsi sprintime soup is a keeper! Serve it with a sandwich, a heel of crusty bread, or as a starter to a fabulous meal.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Soups & Stews
Keyword: braised potatoes, green garlic, green garlic soup, leek and green garlic soup, leek soup, leeks
Servings: 6 servings
- 3 leeks White and light green parts sliced, about 4 cups
- 8 ounces green garlic cleaned and chopped
- 1 shallot diced
- 4 tablespoons salted butter
- 1/2 cup white wine
- 2 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- 8 ounces potatoes peeled and chopped
- 1/2 cup heavy cream
- 2 teaspoons lemon juice or to taste
- salt and pepper to taste
Melt the butter in a large saucepan on the stove over medium heat.
Add the sliced leeks, shallots, and green garlic. Saute until softened but not brown; about 5 minutes.
Deglaze the pan with white wine and reduce until it has mostly evaporated. Turn off the heat and whisk in the flour.
Whisk in the chicken stock or broth, then add the cubed potatoes. Bring the pot to a low simmer, cover and cook until soft. About 10 minutes.
Remove from heat and allow to cool for several minutes.
Transfer the soup to a blender. Remove the center cap, cover loosely with a towel, and puree.
Transfer the soup back to the pan. Add the cream, lemon juice, and salt and pepper to taste. Heat the soup until nearly bubbling, then serve and enjoy!
Serving: 1cup | Calories: 257kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 532mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1644IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 2mg