Creamy Leek Soup

1. 1

   Slit the leeks in half. Slice the white and light green parts of the leeks into half-moons. Rinse under cold running water really well.

2. 2

   Melt the butter over medium low heat until the foaming stops. Add the leeks, tossing them around a bit to make sure they're all coated with butter. Cover, and cook them until they're soft, but not browned.

3. 3

   Add the roasted garlic and onion and mix in with the leeks. (The technical term I use is 'smush' the garlic and onions into the leeks.)

4. 4

   Add the cream cheese in chunks, stirring it until it's melted. Stir in the chicken or vegetable stock, making sure there aren't any lumps of cream cheese floating around.

5. 5

   Season with freshly ground pepper and sea salt to taste; heat until it barely simmers and serve. Some crispy crumbled bacon can be used as a final garnish. This reheats nicely if gentle heat is used on the stove or on low power in a microwave.

* Per serving · 4 servings · Values may vary.

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