No Cream Creamy Leek Soup

1. 1

   Put the leeks in a largish saucepan with the chicken stock. If the stock doesn't cover the leeks, add some more stock or some water.

2. 2

   Bring to a boil and continue boiling until the leeks are soft.

3. 3

   Remove from heat and add the can of beans, liquor and all.

4. 4

   Zoom it all down with an immersion blender. You may need to add more stock or water to achieved the consistency you like.

5. 5

   Taste for salt and pepper. The stock may already be salty and I like to wait until now for seasoning.

6. 6

   Serve hot. Yum. Just don't call them leeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.