This delicious leek soup is ultra creamy, with a base of cream cheese and yogurt. Garnish with chives and it’s rich and cozy, perfect for entertaining.
- 1 1/2 tablespoons butter
- 8 ounces frozen spinach (do not substitute fresh)
- 2 large leeks, white part only
- 3 tablespoons flour
- 2 1/2 cups vegetable broth
- 2 1/2 cups water
- 1/2 teaspoon kosher salt
- 8-ounce package cream cheese, room temperature
- 1 cup plain yogurt
- 2 egg yolks
- 1/2 cup chives, finely chopped
- Kosher salt
- Fresh ground pepper (or white pepper if you have it)
- Chop the spinach.
- Chop the leeks (watch the video!): Chop off the dark green stems of the leeks and the bottom root, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes. There will be dirt in between each layer of the leeks, so when you’ve finished chopping them, rinse them thoroughly in a colander.)
- In a large pot or Dutch oven, melt the butter. Saute the leeks and spinach gently in the melted butter for several minutes. When the veggies are soft, sprinkle in the flour and cook for 2 minutes over medium-high heat, stirring constantly.
- Add the vegetable broth, water and salt. Return to low heat and continue to stir until the mixture thickens slightly. Simmer for 15 minutes.
- Mash the cream cheese in a small bowl. Sprinkle with salt and pepper to taste, and stir in the yogurt and egg yolks. Stir the mixture until smooth.
- Carefully stir the cheese mixture into the soup and cook over low heat for 5 minutes, stirring constantly. Serve the soup piping hot, garnished with chopped chives.
Adapted from the New York Times Bread and Soup Cookbook 1972
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Leek Soup, Creamy Soup, Vegetarian Soup, Vegetarian Soup Recipes, Appetizer Recipes,