Ingredients
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1/4 cup butter
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3 large leeks, diced (white and light green parts)
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1 cup chopped vidalia onion (or other white onion)
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6 green onions, chopped (white and light green parts)
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1/3 cup flour
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3 cups vegetable broth (or chicken broth)
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1/4 cup white wine
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1/8 teaspoon thyme
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1/8 teaspoon ground mustard
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1/4 teaspoon white pepper
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salt, to taste
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1 cup half-and-half (or heavy cream or light cream)
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1/2 cup shredded smoked gouda cheese
Instructions
- In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
- Stir in flour; mix well.
- Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
- Stir in half and half and optional cheese, if using it. Heat through.
- Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
- Return to hot pot. Serve.