Cream Cheese Buttermilk Leek Soup
Ingredients
- 2 tablespoons butter
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 cups chicken broth
- 1 cup buttermilk
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
- Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5-7 minutes.
- Add chicken broth and bring to a simmer. Cook for 10 minutes.
- Stir in buttermilk and cream cheese. Cook until cream cheese is melted and soup is smooth, about 5 minutes.
- Season with salt and pepper to taste.
- Serve immediately, garnished with reserved leek rings (optional).
