Ingredients
Equipment
Method
- Start by melting the butter in a medium saucepan over low heat. This gentle heat allows the butter to melt slowly without burning. Once it’s melted, you’ll notice a lovely aroma filling your kitchen.
- Add in the sliced leeks, stirring them gently to coat with the butter. Cook for about fifteen minutes, stirring occasionally. The leeks should become soft and translucent, releasing their sweet, mild flavor.
- Now, it’s time to introduce the broth. Pour in the chicken broth and milk, then increase the heat to high. Bring the mixture to a boil, watching carefully to prevent it from bubbling over.
- Once boiling, stir in the steel cut oats and add fresh cracked pepper to taste. The oats will start to absorb the liquid, thickening the soup as it cooks.
- Return the soup to a boil, stirring occasionally. Then, reduce the heat to low. Cover the saucepan with a lid and let it simmer gently. This step is crucial, as it allows the oats to become tender and absorb all the delicious flavors.
- After about forty-five to fifty minutes, the oats should be tender. If you’re using quicker cooking varieties, keep an eye on them. You want the soup to be creamy, not overly thick.
- Once done, take off the heat and give the soup a good stir. This helps to mix all the flavors together beautifully. Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh chives for that bright, fresh finish. You’ll love how that pop of color and flavor elevates the dish.
Notes
Extra tips or suggestions here.