Cream of Leek Soup

Leighton Bernard, dad, as a child of about 5.

Dad, Leighton Bernard, was born in Highland, New York in 1932. His mother was a stay at home mother and his dad worked for Western Printing outside of Poughkeepsie, NY. His older brother, George, was 6 years his senior. Leighton went through his entire school years in Highland. Playing football, basketball and baseball for the Highland HS team. He got a baseball scholarship to SUNY Cortland and became a teacher. Upon graduating, he joined the Navy and became an officer where he served active duty for 4 years and as a Reservist for 17 yrs.  After leaving the Navy he went to Springfield College and got his Master's Degree. He started teaching in Statsburg, NY. A couple of years later he got an Assistant Principal job at the Norwalk Jr. High. While living in Connecticut, dad got a PHd in Education. He then landed a job as Prinicipal of the Pleasantville Middle School in NY. He was there about 5 years when opportunity knocked for him to become Superintendent of the Barker School District in upstate NY. We was there for over 13 years. They moved to Vero Beach, Florida where he became the business manager of the St. Edwards School for 5 years.  During his retirement years, he got his Real Estate License and dabbled.


I have never really done anything with leeks. I never investigated what they were just constantly saw them in the store and thought I might like to try one day. Well, yesterday was that day. I bought a bunch of leeks - the bunch came with 3 large leeks and I realized they were a milder version of onion. So I guess they are just VERY LARGE SCALLIONS! I had no idea what to do with the long green leaves so I got rid of them and used the white part from the bottom and made this really great tasting soup!


Cream of Leek Soup: 

3 leeks - white part only - sliced thinly
6 stalks of celery - sliced thinly
1 tsp olive oil
1stick butter
6 cups stock - chicken, vegetable
salt and pepper
1 tsp thyme
1/2 tsp sage
1 tbsp Knorr Chicken Broth Powder (Optional)
1/4 cup cream
1/4 cup flour and 1/2 cup water for Roux if desired thicker.


In a soup pot add olive oil, butter and heat. Next add the leeks and celery salt lightly, saute for about 15 minutes on low heat until transparent. Add broth, thyme and sage and bring to boil. Next add Knorr Chicken Broth Powder to enrich the flavor (optional). Using the hand blender or "boat motor" as I like to call it, blend all the ingredients in the soup pot until there are no large chunks. As you are blending keep the heat to a slow rolling boil add the Roux and allow the soup to thicken.  Finally add the cream. Blend another 30 seconds and then stop and remove from heat. Serve hot or refrigerate and have during the week for lunch - like I do!

I am now going to experience more using leeks in other dishes it is definitely stronger than scallions but not quite as strong as an onion. I let you know how it goes!