Serves: 6
Total Calories: 39
Heat butter in a heavy-bottomed soup pot and saute leeks and garlic over medium-low heat for about 10 minutes, or until tender and aromatic. Add vegetable stock and bread, bring to a summer, cover, and cook for 15 minutes.
Puree in blender and return to pot. Season to taste with salt and pepper, and add a pinch of cayenne. Stir in yogurt or cream and serve.
This Creamy Leek Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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