Leek Soup

Leek Soup

A hearty soup from Scotland, mildly seasoned and thickened with barley.

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

8

cups

3/4
cups barley
5
cups water
1
teaspoon salt
6
leeks
2
tablespoons butter or margarine
6
cups chicken broth, divided
1
cup half-and-half
salt and pepper to taste
chopped parsley for garnish (optional)
  1. Rinse barley and place in medium saucepan. Add water and the 1 teaspoon salt. Bring to a boil. Reduce heat and cook until barley is just tender, about 35-40 minutes. Drain and set aside.
  2. Meanwhile, wash leeks thoroughly. Slice into thin rings and then rinse again in colander. In a large saucepan, melt butter over medium-high heat. Add leeks to the saucepan and cook 3-4 minutes. Add 3 cups of the chicken broth. Bring to a boil. Reduce heat and cook until leeks are tender, about 12-15 minutes.
  3. Add remaining 3 cups of chicken broth and drain barley. Cover the saucepan and cook until barely is very soft, about 30-35 minutes. Gradually stir in the half-and-half. Season to taste with the salt and pepper. Sprinkle with parsley if desired.
Makes cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use low sodium chicken broth in the recipe. Low sodium chicken broth not only has less sodium but also more flavor than regular chicken broth. You can always add more salt later.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.