We are definitely in soup season guys! But this is not the typical leek potato soup or Vichyssoise. For starters it doesn’t have potatoes. Don’t ask me why, I just never added them to this recipe. And obviously that makes it even lighter and low in carbs, which I love!

I just find leeks so full of flavor and the combination of sweet onion, a little garlic, white wine and a touch of cream cheese take this soup to a whole new level!

The best part is that not only light and delicious, it is quick and easy to cook!

You can definitely add a potato or a small cauliflower to this recipe,  just keep in mind that you will have to adjust the vegetable or chicken broth by at least 2 cups in order to cook the vegetables.

The art of eating soup to me is not only the base (or the soup) it is also as important to consider the garnishes you will use. Although, the soup is divine as is, the addition of crunchiness is crucial if you ask me. So for this one I used spicy micro-green (because they make everything better) and roasted chickpeas.

You can definitely toast some bread or make some grilled cheese croutons or simply add a splash of creamy fresh yogurt. Nothing beats fresh crunchy bread with a thick creamy soup…yum!

We finished the tree, now on to finish Christmas shopping to then start wrapping. Christmas is hands down my favorite season, after summer of course!

Below is the recipe and please keep warm.

Creamy Leek Soup

Yield: 4 servings

Ingredients

6 leeks, white and light green part, chopped

1 sweet onion, diced

1 clove of garlic, minced

1/2 tsp of dry thyme

1 tsp of cilantro paste (I used this one)

1 tbs of fresh parsley

4 cups of vegetable or chicken broth

1/3 of a cup of white wine (I used chardonnay)

2 tbs of 1/3 less fat cream cheese

1 tsp of salt

1/4 tsp of black pepper

1 tsp of extra virgin olive oil

1/2 tsp of butter

Instructions

Wash the chopped leeks under running water on a colander. Shake and drain the leeks and set aside.

Place butter and olive oil  on a medium pot (at least a 6 quarter pot). Add the diced onion and start cooking at medium high for a few minutes stirring occasionally. Sprinkle some salt, pepper. Add the leeks and stir. Cook for about about 4 minutes and add the garlic. Continue stirring occasionally and add the thyme, continue cooking for 4 more minutes or until the leeks and onion have soften.

Add the wine, stir for a minute and add the broth, fresh parsley and the cilantro paste. Add remaining salt and pepper. Stir and let simmer at low, covered for about 15-20 minutes or until all vegetables are tender and fully cooked.

Blend soup with an immersion blender until smooth – or transfer to a blender and process very carefully as hot liquids tend to splash when blended. Add the cream cheese, blend until mixed. Adjust salt and pepper if necessary.

Serve and enjoy.

Notes

I love to serve it with roasted chickpeas and micro-greens.

You can also splash a tbs of fresh plain yogurt for tartness.