Admittedly, this was a "leftovers" inspired soup. Every time a recipe calls for buttermilk, I always end up with some leftover. I was going to roll it into a yeasted sheet cake but that called for 2 cups and I only had 1.
There were a bunch of leeks going to wilt in the crisper. A fix was needed. Stat. Many German soup recipes use "frischkäse", soft whipped cheese or what is essentially cream cheese. I had an 8 oz. package on hand so that's how this soup came together.
The soup is creamy and hearty. You can substitute regular milk for the buttermilk. The result will by less tangy but add some extra seasoning to make up for it.
Cream Cheese, Buttermilk Leek Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
- 1 lb leeks
- 1 onion
- 3 tablespoons unsalted butter
- Salt and freshly ground pepper to taste
- 2 tablespoons all-purpose flour
- 3 cups water
- 1 cup buttermilk
- 3 teaspoons vegetable broth
- 1 - 8oz package of cream cheese, cut into quarters.
- 1/2 teaspoon nutmeg
- Wash and trim the leeks, pat dry and cut into rings.
- Peel the onion and chop into small pieces
- Heat the butter in a large saucepan.
- Add the leeks (reserve a few rings for garnish) and onions and saute until the leeks are soft and the onions are transparent.
- Season with salt and freshly ground pepper to taste.
- Sprinkle the flour into the pan, cook stirring frequently for another few minutes.
- Add the water, milk and vegetable broth to the pot. Stir to combine.
- Bring the liquid to a boil and add the cream cheese, stirring to combine. When the cheese has melted into the liquid, cook for 5 minutes more.
- Season again with salt and pepper to taste.
- Remove the soup from the heat, garnish with the reserved leek rings and serve and serve.