leek soup
Most leek soup recipes call for potatoes, this one doesn't - good if you're counting carbs.
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prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 1/2 pounds leeks
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 3 1/4 cups beef broth
- 4 ounces portabella mushrooms, cleaned and sliced
- 3 ounces cream cheese, cut into cubes
- - salt and pepper to taste
How To Make leek soup
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Step 1Cut away the dark green leaves an inch or so above the white part of the leeks. Cut leeks into ¼" - ½" slices. Put these into a large bowl of water. Separate leek slices and swish to remove dirt and sand. Drain.
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Step 2In a large saucepan, brown ground beef in olive oil. Add leeks, frying for several minutes. Add beef broth and mushrooms. Simmer, covered for 15 minutes.
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Step 3Remove from heat. Add cream cheese, stirring to melt. Season with salt and pepper, to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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