This soup can be called cream of leek because it tastes rich and has consistency of a creamy soup. However there is no cream added. Most of the fat content comes from the one tablespoon of butter, yet when that is divided amongst 6 servings, there is very little fat in the soup it self.

To add more pizzazz and a little bit of flavour I add a teaspoon of goat cheese to each serving. However if you are conscious of what eat and you really don't want to add more fat into your diet than simply omit adding the goat cheese.

 

Calories             129.33	Sodium         602 mg
Protein                   4.0 g	Cholesterol   5.4 mg
Total Fat                2.6 g	Fiber               2.5 g
Carbohydrates   20.5 g

Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per serving.

I love this soup and so do my guests. Recently I made it for entertaining a few of my friends at a small dinner party. This soup was a hit. Not only is it delicious but it's healthy, and there is no need to feel guilty while having seconds.
 

SERVES 6

INGREDIENTS

1  pound leeks (white and pale green parts only, about 2
     bunches), 400 grams
1  onion, thinly sliced
1  carrot, medium, cut into ¼ inch slices
1  tbsp butter
2  tsp brown sugar
½ cup white wine
6  cups vegetable stock, sodium reduced
2  potatoes, medium, cubed
6  tsp goat cheese
     salt and freshly ground black pepper

To prepare leeks, cut them lengthwise and cut them into thin slices crosswise. Place them in a large bowl with cold water to clean any dirt. Rinse several times. Use a colander to help with draining the water. Pat leeks with a paper towel to dry them as much as possible.

In a large pot heat butter, add onion and carrot. Sprinkle a little bit of salt and pepper and sauté for 3 minutes. Add leeks, season again with salt and pepper and continue sautéing the mixture on medium-low heat for 20 to 30 minutes until leeks reduce in size and begin to brown. Stir occasionally. This process may take more time if leeks are less dry.

Add brown sugar and continue sautéing for another 3-5 minutes until leeks caramelize more and look kissed by the sun.

Add white wine, deglaze the pan with a wooden spoon, scrapping all those little bits stuck to the pan.

Add stock, increase heat to medium, add potatoes and cook for 20 minutes or until the potatoes are tender. Turn the heat off and let mixture stand to cool off. 

Insert a handheld blender, or transfer to a regular blender, and puree the mixture.  Taste for seasoning.

Reheat, ladle into bowls and add a teaspoon of goat cheese on top. Enjoy.