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Cream of leek soup




Source of Recipe


(marlaoh)


List of Ingredients




1/2 cup (1 stick) butter, melted
1/2 cup all-purpose flour
3 cans (14 ounces each) ready-to-use chicken broth
2 bunches leeks, cleaned, trimmed and chopped
1 teaspoon black pepper
1-1/2 cups heavy cream
1-1/4 cups (5 ounces) shredded Swiss cheese

Recipe



1. In a small bowl, combine the butter and flour until smooth; set aside.

2. In a soup pot, combine the broth, leeks, and pepper; bring to a boil over high heat.

3. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the leeks are tender.

4. Stir in the butter mixture until the soup is thickened. Simmer for 5 minutes then slowly stir in the heavy cream; mix well. Add the cheese, stirring constantly until melted. Serve immediately.