Cream of Leek and Tasso | Tour Louisiana

Cream of Leek and Tasso

Cream of Leek and Tasso


  • 1 stick butter
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 2 1/3 cups coarsely chopped leeks (white and green parts)
  • 1 cup finely chopped tasso
  • 2 quarts chicken stock
  • 6 ounces heavy cream
  • salt, pepper, and Tabasco, to taste


Melt the butter in a large saucepan over medium heat and add the flour. Cook, whisking, until the mixture is smooth and thick, about 2 minutes. Add the leeks and tasso and cook, stirring often, for 3 minutes.

Slowly add the stock, whisking, and simmer for 10 minutes. Add the cream and simmer for about 5 minutes. Season to taste with salt, pepper, and Tabasco. Serve warm in soup bowls.

Servings: 8

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