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.
Servings: 6 servings
Calories: 257kcal
Equipment
- Blender or immersion blender
Ingredients
- 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
Instructions
- 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!
Nutrition
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