Ingredients for Cream Of Chicken Leek Soup
- Olive Oil
- 2 leeks, white and light green parts only, thinly sliced
- 2 stalks celery, thinly sliced
- Carrots
- 2 tablespoons butter
- Plain Flour
- Evaporated Skim Milk
- Chicken Stock
- Cooked Chicken
- Flat Leaf Parsley
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How to Make Cream Of Chicken Leek Soup
- Heat olive oil in a large saucepan over medium heat.
- Add sliced leeks, celery, and carrots. Cook for 6-7 minutes, or until softened. Set aside on a plate.
- Melt butter in the same saucepan over medium heat until foamy. Whisk in flour and cook for 1 minute, stirring constantly.
- Remove from heat and gradually whisk in heavy cream and chicken stock until smooth.
- Return the saucepan to medium heat and bring the mixture to a simmer, stirring occasionally.
- Add the cooked vegetables back to the saucepan.
- Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a food processor and blend until smooth.
- Return the soup to the saucepan (if using a food processor). Stir in shredded chicken and parsley. Heat through gently. Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
28g
Fat
33g
Carbs
6g