Thursday, November 6, 2014

Cheesy Leek and Broccoli Soup

Once the fall arrives, and I get into soup mode, there is just no stopping me. I will look for any excuse and any ingredient to make soup. This recipe came as the result of my having a lone leek in the fridge, coupled with my going absolutely crazy at a frozen vegetable sale at the local market. Those 10/$10 deals, particularly where name brand, one-pound packages of frozen vegetables are concerned, are truly my Achilles heel. I think we're pretty much set for the winter now.

Cheesy Leek and Broccoli Soup

1 large leek
5 Tablespoons butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
2 cups chicken stock, plus more for thinning, if necessary
1 16-ounce package frozen, chopped broccoli
6 baby or 2 large carrots
1/4 teaspoon freshly grated nutmeg
1 8-ounce package Sharp Cheddar Cheese
Salt and freshly ground black pepper, to taste

Cut carrots into julienne strips; set aside.

Cut dark green end off of leek. Remove the tough outer leaves and split leek down the middle (but not completely through), spread apart and rinse thoroughly to remove all grit. Thinly slice leek into rounds.

In a 10" sauté pan, melt 2 tablespoons of the butter over medium-low heat. Add leek and cook until soft and opaque, but not brown; set aside.

Meanwhile, melt remaining 3 tablespoons of butter over medium heat in a 2-quart pot. Whisk in flour and cook for 3-5 minutes. Slowly add milk and cream, whisking constantly.

Whisk in chicken stock. Bring mixture to a simmer over medium heat. Once simmering, reduce heat to medium-low and cook for 20 minutes.

Add reserved carrots and leeks, and add broccoli. Cook for 25 more minutes over medium-low heat.

Add cheese, nutmeg, and salt and pepper to taste. Thin with additional stock, if too thick.  Heat through and serve.

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Marigene said...

This is my favorite time of year for cooking...we would eat soup every day if I made! This one I will most certainly be trying.
Have a great rest of the week, Pattie.

Carole said...

Hi Pattie, oooh I do hope you'll swing by to Food on Friday to add this to Low Carb! Cheers from Carole from Carole's Chatter

Catherine said...

Delicious and hearty for this chilly weather. CAtherine

Alison Agnew said...

I've never cooked with leeks, so this is a good way for me to try it. The soup looks delicious, and perfect for a chilly fall evening. Thanks for sharing at Fridays Unfolded!


Karen (Back Road Journal) said...

With highs in only in the 40's and 50's, it is definitely soup weather in New England. A bowl of your soup would be most welcomed at my table.

Alycia Nichols said...

RIGHT ON TIME, girlfriend!!! We've enjoyed fairly mild weather up to now. Tomorrow a DRASTIC change is going to take place and keep going! Our days of sunshine, blue skies, and mild temps will be a thing of the past for months and months. Ugh! :-( The only good thing about it is that it gets us in the mood for great soups like this!

Nutmeg? Really? OK...I'll give it a whirl! I just never thought of nutmeg in soup, but I'm up for trying it!

Miz Helen said...

It is really cold here today and this soup would just be perfect.
Hope you are staying warm and cozy in this cold weather and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen