Creamy Leek Soup


1 pound leeks

4 Tablespoons butter

2 stalks celery, diced

1 teaspoon bottled diced garlic

1 large onion, diced

6 cups chicken broth

2/3 cup cream

Salt and pepper to taste

1 teaspoon sugar


Cut the root end off of the leeks. Trim the green part off. Split length-wise.

Slice thinly across the grain. Soak in water for 20 minutes.

Melt the butter in a heavy soup pot.

Add the leeks, celery, garlic, and onions. Cook until just soft.

Add the broth, salt, pepper, and sugar. Bring to a boil, reduce the heat, cover, and simmer about one hour. Allow to cool slightly.

 Carefully puree the soup (in small batches) in a food processor. Return to the pot.

Whisk in the cream and simmer 10 minutes.

Check the seasonings and, if necessary, adjust according to taste .

Serve warm with French or Italian bread.