So this recipe is my version of what a local restaurant chain The Soup Kitchen  makes (which is my favorite soup).
It is a sweet creamy soup full of veggies and flavor.



1 bundle leeks, roughly chopped

1lb green leafy veggies (spinach/collards/chard/kale, etc) frozen OR fresh, finely chopped either way.

6 tablespoons butter

1/2 cup flour whisked with 4 cup water

1lb cream cheese

1lb vanilla greek yogurt

4 cup chicken stock (or very flavorful veggie stock)

1 teaspoon white pepper

1 teaspoon salt



In this edition of the soup I used a mix of collards, kale, and a hybrid leafy green from my farmers market.
Sam did not enjoy this one because I used bitter greens.



Melt the butter in a large soup pot on medium heat.
Add the leeks and saute with the salt and pepper. Wait until the leeks are very soft and fragrant, they will cook down A LOT.

FRESH VEG- if you are using fresh chopped leafy greens, add them now, and let them saute for a minute or two, folding them into the jumble of leeks. DON’T let these veggies cook fully, they will be overdone later if you do.

Add all of the chicken stock. Pour the flour and water mixture into the pot through a strainer. Whisk soup thoroughly.

Once those ingredients have mixed well, the soup should have begun to thicken.

Now add the two packs of cream cheese. The original recipe says to beat until smooth with a whisk, but i found it easier to mush the cheese and let it melt some, whisking once its started to melt already is much easier.

Then add the yogurt, whisking again.

FROZEN VEG- if you are using frozen veggies, add them at this point and mix in thoroughly.

Let the soup heat up to a low boil and cook for 5 minutes, then serve.

This serves 8-10, but it also freezes well if you have leftovers.