Leek cream soup secret: The surprising ingredient for extra creaminess

If you're making a creamy soup, make it leek. And if it’s leek cream soup, don’t forget this crucial addition. Following these guidelines ensures a delicious outcome that will surprise your family. They’ve probably never had such a velvety dish before.

Cream soups are a brilliant solution for any season. They are easy to prepare, delicious, and have several nutritional benefits. One of our favorite options is leek cream soup. The secret to its taste is one crucial addition that guarantees an exceptional "creaminess."

What clever trick do we have in mind? It involves using a product you might have previously associated only with dinner or as a sandwich spread. This trick entails adding a small amount of... processed cheese. We recommend choosing one with a good ingredient list—after all, it’s also about staying healthy. And how do you go about preparing the cream soup? We'll show you below. Don’t worry, it’s not difficult, and anyone can get through this recipe without the slightest problem!

Ingredients:

• 3 small leeks
• 2 potatoes
• 1 onion
• 6 cups of vegetable broth
• 3.5 ounces of good-quality processed cheese
• Salt, pepper
• Lemon juice
• Nutmeg
• Additionally, puff pastry pea puffs
• Optional: approx. 0.5 cups of 30% cream

Method of preparation:

1. Wash the leeks thoroughly, as they may contain sand. Then, cut them into thin rings. Peel and chop the onion. Sauté both vegetables in some heated butter.
2. Heat the broth and add the sautéed vegetables. Add the peeled and diced potatoes. Cook for half an hour.
3. After this time, add the processed cheese to the soup. Cook until it melts, then remove the pot from the heat.
4. Blend the mixture using a hand blender. Season to taste with salt, pepper, lemon juice, and nutmeg. You can also add a bit of sweet cream and blend once again.
5. Serve the leek cream soup warm with puff pastry pea puffs. Enjoy your meal!