Creamed Leek Soup

1. 1

   In a 3-quart saucepan cook the leeks or onions in a small amount of boiling water, covered, for 8 to 10 minutes or until tender; drain and save water to use later.

2. 2

   In same pan melt margarine and stir in flour, bouillon granules and 1/8 teaspoon pepper.

3. 3

   Add milk and the saved 1 cup water.

4. 4

   Cook and stir until thickened and bubbly.

5. 5

   Cook and stir 1 minute more.

6. 6

   Add shredded cheese; stir until cheese is melted.

7. 7

   Add cooked onions; heat through.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.