Leek Soup with Roasted Garlic and Parmesan


  • 3 tablespoons Sue Bee® Honey
  • 1 cup butter
  • 1 1/2 pints cream
  • 3 tablespoons Worcestershire sauce
  • 1/8 cup soy sauce
  • 1 cup parmesan cheese
  • 1 head roasted garlic
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 cups leeks
  • 2 tablespoons butter
  • 3 cups dry white wine
  • 3 cups chicken broth
  • 1 cup flour
  • 1/2 cup butter


  • Begin by preparing the roux.
  • Melt the butter in a large stock pot.
  • Add the cup of flour a little at a time whisking briskly to avoid lumps.
  • Continue to whisk and cook for at least 3 minutes.
  • Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
  • As the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
  • In a saute pan, melt the butter over medium heat. Add the chopped leaks and saute until tender but not browned. Add to the roux.
  • Add the Sue Bee® honey, red pepper, green pepper, roasted garlic, parmesan cheese, soy sauce and Worcestershire sauce.
  • Let simmer for 30 minutes stirring often.
  • With the heat low, stir in the cream and then the 1/2 cup butter to finish.
  • Serve soon.
Categories: Dinner Recipes Soups
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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