Bringing Wellness Full Circle

Leek Soup

Every so often, I get a longing for food back home (Belgium).  What that means for me is that I want chicons (in the States, we call them endives), or chocolate mousse, or Speculoos, or leeks…. Today, it was leeks. So I bought some and made my soup, and I thought I’d share it with you. Great lunch anytime!

Barb’s Leek Soup

3 large leeks

2 medium carrots

2 medium red skinned potatoes

Chicken broth, 4 cups

Water. 4 cups

Salt and pepper to taste

Olive oil

Slice the leek (all of it) and wash it well. Slice the carrots and dice the potatoes.

Saute all vegetables in heavy saucepan with 1 T of olive oil. Add salt and pepper to taste.

When the veggies are soft, add 4 cups of chicken broth and 4 cups of water. Bring to a boil, then just simmer for about 10 minutes.

Transfer to food processor or blender and puree the whole mixture. That’s it! If you want the soup thinner, add some water. If you want it creamier, add a bit of heavy cream or half and half just before serving. Enjoy!
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Per one cup serving: 55 calories, 2 g fat, 8 g carbs, 1.75 g protein and 1.5 g fiber


Comments on: "Leek Soup" (3)

  1. I never really ate leeks until I moved to England in my early twenties, and they they became one of my favourite veggies! I use them in so many recipes, and they are delicious in soup. Your recipe looks wonderful, and sounds very tasty!

  2. Hmmm – looks pretty good. I’ve never tried leeks, not that I know of anyway. So glad you linked up this week at Romance on a dime!

  3. Yum! Thanks so much for sharing this on The HomeAcre Hop! Hope to see you tomorrow for a special hop and a giveaway announcement! 🙂

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