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6 servings, 1 cup each
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Garnish with filled soup bowl with a small dollop of BREAKSTONE'S or KNUDSEN Sour Cream and additional leeks.
When pureeing the soup, be sure to add no more than 2 cups soup to the blender at a time. This will prevent the soup from overflowing over the top of the blender as it is blended.
Remove the darkest green leaves from the tops of the leeks and any root strings from the bases of the leeks. Cut the leeks lengthwise in half, then hold them under cold running water to remove any dirt, occasionally pulling leaves apart to remove dirt between the leaves. Use only the white and light green leaves for cooking.
The leeks impart both great flavor and a good source of vitamin A in this easy-to-make soup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was pretty good, considering it's pretty healthy. The unhealthy part of me decided to sprinkle some cheese on top as well :)