Creamy Leek Soup


8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped

1 medium onion, chopped

1 large carrot, chopped

2 celery ribs, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 stick (1/2 cup) unsalted butter

1 small boiling potato (6 ounces)

1/2 cup dry white wine

3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)

3 cups water

1 Turkish bay leaf or 1/2 California

1 1/2 cups fresh flat-leaf parsley leaves

1/4 cup all-purpose flour

1/2 cup chilled heavy cream


Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.

Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.


Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary.


Calories 380
Carbohydrates 32 g(11%)
Fat 25 g(38%)
Protein 7 g(14%)
Saturated Fat 15 g(74%)
Sodium 624 mg(26%)
Polyunsaturated Fat 1 g
Fiber 4 g(15%)
Monounsaturated Fat 7 g
Cholesterol 71 mg(24%)
per serving (6 servings)