Cream of Leek Soup

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4 servings (serving size: 1 1/4)


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3 cups sliced leeks
2 cups fat-free chicken broth
3/4 teaspoon fresh rosemary, divided
1 garlic clove
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind


Combine leeks, broth, 1/2 teaspoon rosemary, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bayleaf. Place leek mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed leeks and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon rosemary, butter, salt, and lemon rind.

Created date

April 2002

Nutritional Information

Calories 131
Caloriesfromfat 23 %
Fat 3.4 g
Satfat 2 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 7.3 g
Carbohydrate 18.3 g
Fiber 1.3 g
Cholesterol 13 mg
Iron 1.5 mg
Sodium 759 mg
Calcium 178 mg