Friday, December 7, 2007

Creamy Chicken and Leek Soup

My sister-in-law (Sloan) gave me this recipe in 2003; it is one of my favorite soups ever. It is wonderful on a cold day, but unfortunately, today in my part of Texas it is almost 80 degrees, maybe it is cold where you are! Enjoy!

4 tablespoons unsalted butter
6 ounces mushrooms (I didn't use these)
4 stalks celery, chopped
3 medium leeks, thinly sliced (white part only)
2/3 cup dry white wine
1 cup heavy cream
2 (14.5 ounce) can chicken broth
4 boneless, skinless cooked chicken breasts, cut into 1-inch pieces
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried
1 (8-ounce) package cream cheese, at room temp
salt and pepper

Heat butter in a large saucepan over high heat. Add mushrooms, celery, and leeks. Saute, stirring constantly, for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.

Can make a day or two ahead. Just reheat when ready to serve. Serve with big crusty bread and salad!

To clean leeks, remove the tough outer leaves and trim off most of the green part. Don't cut the root end yet. Cut leek in half lengthwise. Holding leek by the root end, place under cold running water and fan out the top part of the leek to rinse out any hidden dirt. Shake off excess water and cut off the roots.

UPDATE on 10/16/09: I made this soup tonight and did it lower in fat. I used light butter, half & half and light cream cheese. Such a comforting soup.

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