Yield
4 servings (serving size: 1 1/4)

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

EllenDeller's Review

veryslowcook
December 14, 2014
I loved the asparagus version of this soup, but this one needed a lot of doctoring. I stirred in a full 1/2 TB of "better than bouillon" chicken soup based, some smoked paprika & white pepper, along with some white wine and chopped green onions. The it wasn't bad, but I think it probably needs another cup of chopped leeks. Will try with four cups next time and see if that gives it more of a leek flavor and makes it thicker, too.

veryslowcook's Review

sarahjones123
November 03, 2013
This was surprisingly good, considering how simple it is. It had good leek flavor and a nice creamy consistency. I made a few changes to fit our tastes: replaced rosemary with a combo of tarragon and thyme and omitted nutmeg. I used an immersion blender. It's probably easy to double this recipe.

sarahjones123's Review

LeahMarie
June 06, 2011
I had some left over leeks in the fridge and did not want them to go to waste and I made this, YUM! I have enough for a few more days for lunch. It was great!

rstarrlemaitre's Review

rstarrlemaitre
April 07, 2011
This was incredible! Velvety smooth from the final touch of butter at the end, and with a really elegant yet subtle taste from the leeks.

LeahMarie's Review

EllenDeller
February 25, 2009
The flavor of this soup blew me away. The leek flavor is very light. This would be a great beginning to a spring menu.