Cooking Light, October 2005
YUM! This was REALLY good. We made it for a very filling lunch. Make sure you chop the leeks MUCH smaller than I did. Or blend part of the soup to make it really creamy. I took a potato masher, per the instructions, which worked well, but it didn’t do much for the leeks. The whipping cream really adds a nice creamy touch to the soup.
The cheddar toasts were YUMMY!! Of course, who doesn’t like melted cheese on top of bread.
Measuring cups and spoons
Large mixing bowl (to soak the leeks in)
Large stock pot