Thursday, May 21, 2009

Cream of Leek Soup

I have made a variation of cream soups quite often because they are so quick and easy. However, unlike soups that get better the longer you cook them, it is best to serve cream soups without cooking them too long. Acid, heat and salt can cause milk to curdle, and even more so if you use a low fat milk. In order to avoid this problem, do not boil the soup hard or long and add the bouillon cube flavor at the end of the cooking process, without bringing the soup to another boil. I have revised my written recipe here, specifying to add the bouillon flavor (salt) at the end, but personally, I just throw it in with the rest of the ingredients near the beginning.

Ingredients:

3 Tbsp. margarine or butter
3 Tbsp. flour
3 cups milk
2 cups water, divided, OR 2 cups chicken broth
2 Tbsp cheez whiz
1 small bunch leeks, chopped
2 baked potatoes, coarsely grated
2-3 Tbsp cooked, crumbled bacon pieces or Real Bacon Bits
1 ½ chicken bouillon cubes (omit if using broth)


Method:

Make a white sauce by melting margarine and stirring in the flour with a whisk. Gradually stir in milk and 1 cup water (or broth) and keep stirring until it comes to a boil.
Add cheez whiz, chopped leeks potatoes and bacon. Simmer on low for about 5 – 10 min, until leeks have changed to an olive color.
Add bouillon flavoring dissolved in 1 cup boiled water, OR rest of broth. Also, some pepper if you like. Stir and serve. Keep warm on very low heat, if you must. Refrigerate left over soup immediately and re-heat without boiling.

9 comments:

  1. Love it....who likes cream soup? I do! In fact I cream almost everything I can! Must be that upbringing! Anyway...this looks good. I never heard of using cheez whiz before but I bet that that adds that extra that sometimes is missing!

    ReplyDelete
  2. my friend makes the best cream soups and she says that her secret is cheez whiz.....this looks so good, i bet it tastes even better, coming from your kitchen.

    ReplyDelete
  3. I can just imagine the wonderful aroma! Sounds delish!

    ReplyDelete
  4. I love leek soup and I love your simple recipe. . .a bit of this and a bit of that . . .and voila. . soup fit for a fancy schmancy luncheon ..
    Your leek pictures make me want to run out and buy some leeks and make the soup. . .today.

    ReplyDelete
  5. Anneliese this soup is speaking to me. Your photos are great!!

    ReplyDelete
  6. Anneliese, I made this for supper last night. I didn't have Cheeze Whiz so I substituted 2 Tbsp. cream cheese and a bit of grated cheddar. I also saute'ed the leeks for 10 minutes before adding them to the soup and then didn't have to worry about over cooking the soup. I love the idea of shredding the baked potatoes. It gives the soup a great texture.
    It was very, very good and I will make it again.

    ReplyDelete
  7. I like your cream soup recipe Anneliese..I have made your cream of broccoli numerous times and it is very good. I had never added cheese whiz in cream soups before..now I add it every time.
    Don't care for leeks at our house so I won't be adding any of those!

    ReplyDelete
  8. I have never made leek soup but I will try this one. It looks so tasty, and creamy soup is one of my favorites. Kathy

    ReplyDelete
  9. My mom made this one, and then I changed the recipe up on my turn... i cooked a couple pieces of bacon first and then used some of the grease to saute the leeks and potato. then i made the sauce (no cheese at home to add)and stirred it all together and simmered, adding the bacon back at the end. MAN THAT WAS GOOD!!! I ate it for lunch EVERY DAY until it was gone :) delish! thanks for the inspiration!

    ReplyDelete