Apr. 10, 2006 - Low Carb Leek Soup
32 Ounces Chicken Stock
16 Ounces Cream
3 Leeks sliced in 1 inch pieces
1/2 stick butter
1 Clove garlic
Combine Chicken Stock and Cream in a pot, start cooking over a medium heat.
Sautee Leek in butter and garlic until tender and starting to brown. Add to Chicken Stock/Cream mixture.
Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Serve with chunks of cheese to melt in soup.
Enjoy!.
