HOT SOUP: Leek is a good vegetable to use in making tasty soup. Here are 2 versions of soup using leeks.

CREAM OF LEEKS SOUP:

3 large leeks, white parts only, sliced thinly                

3 tbsp. butter    +  2 tbsp. all purpose flour                                          

2 tbsp. finely chopped onion                                                  

1/8 tsp. pepper + 1 tsp salt                                          

3-4 cups hot chicken stock

1 ½ cups milk + ½ cup half and half cream                

ground nutmeg

2 tbsp. chopped parsley to garnish

To prepare leeks:  Leeks are usually very muddy or sandy between the layers, so careful washing is necessary. Trim away the top end and the roots. Strip off the coarse outer leaves and cut open the leek from the bottom up, to about ½-inch from the top. Leaving the top end intact will make it easier to slice the leeks. Soak in cold water for 10 minutes; then wash between the leaves under running water.

In a large saucepan melt butter over medium heat. Add leeks and onion. Cook until tender, but not browned. Sprinkle in the flour and cook over low heat, stirring constantly, for a few minutes. Whisk in hot chicken stock gradually, whisking continuously with each addition to avoid lumps. Turn heat to high, add milk, and bring to a boil, stirring constantly. Add salt and pepper and adjust for taste. Cover pot, reduce heat and simmer soup for 30 minutes.

Transfer soup to blender or food processor and puree, in batches if necessary, until smooth. Alternately, use a hand-blender to puree the soup. Keep it hot.

In another saucepan, heat cream to scalding over medium heat; then add it into soup and stir in well.

Ladle soup into heated serving bowls. Sprinkle each serving lightly with nutmeg and parsley to serve.

LEEK & POTATO SOUP:

3-4 large leeks

2-3 tbsp. butter or oil

                                                                               

4-5 medium potatoes, diced or thinly sliced

2 tbsp. finely chopped onion                                                  

8-10 cups of chicken stock

1/8 tsp. pepper + salt to taste                                       

2 cups milk (or 1½ C milk + ½ cup half and half cream)                    

chopped parsley to garnish

Prepare leeks in the same way.

In a large pot, melt butter or heat oil over medium heat. Add leeks and onion. Cook until tender, but not browned. Add potatoes & stir together to cook for a few minutes. Add chicken stock, cover pot & bring to a boil over high heat. Reduce heat to medium-low & and simmer soup for 20-30 minutes. Add milk or milk mixture & bring soup to a boil again, without covering pot to avoid boiling over. Cook 5-10 minutes more, or until vegetables are tender. Add seasoning to taste. Soup can be served like that, or if a creamy soup is preferred, use a hand blender to blend soup before serving.