Cream of Leek and Parmesan Soup

Saucepan; Immersion Blender; Blender/Food Processor (optional)

10 minutes

35 minutes

Italian

Leek, Parmesan, Soup, Creamy, Easy

Appetizer/Main Course

Simmering/Blending

Vegetarian

1

2 tablespoons olive oil

2 leeks (white parts only), finely chopped

1 garlic clove, minced

1 teaspoon dried thyme leaves

1 tablespoon all

purpose flour

500 ml vegetable stock or chicken stock

150 ml single cream or half & half cream

50 g freshly grated parmesan cheese

Salt and freshly ground black pepper to taste

Heat the olive oil in a large saucepan over medium heat. Add the leeks and garlic and cook for 5 minutes until softened.

Add the thyme leaves and flour and stir to combine. Cook for 1 minute until the flour has dissolved.

Pour in the stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes until the leeks are tender.

Remove from heat and stir in the cream and parmesan cheese until combined. Season with salt and pepper to taste.

Blend the soup using an immersion blender or transfer it to a blender or food processor in batches if necessary until smooth. Return it to the saucepan over low heat if needed to warm it up before serving.

Calories – 350 kcal, Fat – 15 g, Carbohydrates – 30 g, Protein – 15 g

This Cream of Leek and Parmesan Soup is an easy yet flavorful soup that is perfect for a cold winter day! It’s made with leeks, garlic, thyme leaves, all purpose flour, vegetable or chicken stock, single cream or half & half cream, freshly grated parmesan cheese, salt & pepper – all cooked together in one pot! Enjoy this creamy soup as an appetizer or main course!

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