Meanwhile, a bunch of leeks was wilting in the crisper, crying out to be useful. Incidentally, many German soup recipes use “frischkäse”, or soft whipped cheese. This is essentially cream cheese. Luckily, I had an 8 oz. package on hand so that’s how this soup came together.
Substitute Regular Milk:
1-Luscious Creaminess: Cream cheese transforms any soup into a velvety masterpiece, giving it a rich, smooth texture that feels like a warm hug for your taste buds.
2-Flavor Boost: It brings a subtle tang that adds depth and complexity to your soup, taking it from basic to “What’s your secret ingredient?!” levels.
3-Thickens Like a Dream: Forget flour or cornstarch—cream cheese naturally thickens your soup without the fuss, making every spoonful more satisfying.
4-Pairs with Everything: Whether it’s a cheesy broccoli soup, creamy tomato bisque, or even a spicy chili, cream cheese blends effortlessly into almost any flavor profile, balancing and enhancing the taste.
5-Elevates Leftovers: Got a basic leftover soup in the fridge? Toss in some cream cheese and watch it become a whole new dish. Soup makeovers are real!
6-Protein & Fat Boost: Not only does it make your soup tastier, but it also adds a little more protein and healthy fats to keep you full and satisfied longer. Guilt-free indulgence!
7-Melts Like Magic: Unlike some cheeses that get stringy or clumpy, cream cheese melts smoothly into the broth, ensuring every bite is consistently creamy.
Cream cheese is the not-so-secret ingredient that’ll take it to the next level.
Cream Cheese Buttermilk Leek Soup
Ingredients
- 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
Instructions
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Wash and trim the leeks, pat dry, and cut into rings.
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Peel the onion and chop into small pieces
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Heat the butter in a large saucepan.
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Add the leeks (reserve a few rings for garnish) and onions and saute until the leeks are soft and the onions are transparent.
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Season with salt and freshly ground pepper to taste.
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Sprinkle the flour into the pan, and cook stirring frequently for another few minutes.
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Add the water, milk, and vegetable broth to the pot. Stir to combine.
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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.
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Season again with salt and pepper to taste.
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Remove the soup from the heat, garnish with the reserved leek rings, and serve.
Like this Cream Cheese Buttermilk Leek Soup? Also, check out some of these other recipes:
LEEK APPLE GOAT CHEESE SOUP
CARAMELIZED LEEK LEMON CREAM TART IN A SPELT CRUST
LEEK MUSTARD BACON SOUP
