I wanted something warm and filling--yet different--for lunch on my low-carb diet. I had one leek left in my crisper that needed to be used before it wilted, so I whipped up this recipe, not realizing how delicious it would taste. It's now a favorite!
1Clean leek and trim tough ends and roots. Slice into thin ringlets. Add sliced leek, sliced green onion and thinly sliced celery (1/2 stalk) into a medium-sized pot. Pour chicken broth and beef broth over all. Add salt and pepper to taste. Cover and bring to a boil, then simmer for 20 minutes, stirring once or twice. When vegetables are tender, remove pot from heat. Stir in 1/2 cup heavy whipping cream. Serve immediately. Yum-E!