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Cream of Leek Soup

This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

  • prep: 30 mins
    total time: 1 hour
  • servings: 4

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 10 sliced medium leeks (white and light-green parts only), rinsed thoroughly after slicing (about 8 cups)
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon chopped fresh tarragon
  • Coarse salt and ground pepper

Cook's Note

To store soup, let cool, then cover and refrigerate, up to 1 day.

Directions

  1. Step 1

    In a medium pot, melt butter over medium. Add leeks and cook, stirring occasionally, until softened, 8 minutes.

  2. Step 2

    Add flour and cook, stirring, until combined, 1 minute.

  3. Step 3

    Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add tarragon.

  4. Step 4

    Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

  5. Step 5

    Heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Source
Everyday Food, April 2012