Soup Recipes
Leek Soup
6 servings
Embrace the comforting warmth of a homemade Leek Soup with this recipe. This soup, with its delicate balance of flavors, showcases the leek's subtle sweetness, complemented by a medley of other fresh ingredients. It's a dish that's not only nourishing but also a delight to the senses. Read More
Soup Recipes
Gluten-free
Before You Start
Let’s talk about important parts of the recipe before you start…
My Comforting Leek Soup
I’m so glad you’re here to try my homemade Leek Soup recipe. I find it’s the perfect way to embrace a feeling of comforting warmth. This soup is all about the delicate balance of flavors, letting the leek’s natural, subtle sweetness really shine. I complement this flavor with a medley of other fresh ingredients to create a dish that I’m sure you’ll find is not only nourishing but also a true delight to the senses. This is a wonderful, comforting soup for any occasion.
Detailed Leek Preparation for Leek Soup
A key part of my Leek Soup recipe is how I prepare the leeks themselves, and I’ve broken this down into several important steps. First, I always remove and dispose of the root and any dry ends of the green leaves. Sometimes you can buy leeks that are fresh and already have these ends cut off, but it’s important to check. Next, I remove and dispose of the outer leaves. After that, a crucial step is to thoroughly wash the leeks under cold water. Leeks can hold a lot of grit and dirt between their layers, so this is essential. Finally, I separate the leek into two parts. I first roughly chop the white section, which is about 2/3 of the leek, and place it on one plate. Then, I slice the green section, the remaining 1/3, and place it on a second plate. This separation is vital for the next steps of my homemade Leek Soup process.
Sautéing the Leek Greens Separately
You’ll notice in my Leek Soup recipe that I handle the green and white parts of the leeks differently. I start by sautéing the sliced green section first. I preheat my pot on medium-high heat with 2 TBSP of a frying oil of your choice. I add the sliced green section of the leek (from step 1.5) and sauté it with occasional stirring for about 2 to 3 minutes. Once they are sautéed, I place this portion of sauteed leek on a plate to be used in a later step. The pot will then be empty, and there’s no need to clean it before moving on. This step of cooking the greens separately and adding them back later gives my Leek Soup a wonderful layer of flavor and a bit of texture in the final, blended, comforting soup.
Building the Leek Soup Base: Sautéing Whites and Potatoes
After I’ve set aside the sauteed leek greens, I begin building the main base of the Leek Soup. Using the same pot, I preheat it again on medium-high heat with another 2 TBSP of frying oil. This time, I add the roughly chopped white section of the leek (from step 1.4). I sauté this part with occasional stirring for about 2 to 3 minutes. Then, I add the 3 medium potatoes, which I’ve peeled and cut into large pieces. I sauté the potatoes and leeks together, stirring occasionally, for about 1 to 2 minutes. This step is essential for softening the vegetables slightly and starting to build the foundational flavors of this homemade Leek Soup before the simmering process begins.
The Simmering Process for a Flavorful Broth
Once the white parts of the leeks and the potatoes have been sautéed, it’s time for simmering. This is where the soup really develops its depth. I add 6 cups of chicken broth right into the pot. As a note, you can also use vegetable broth to make this a vegetarian Leek Soup. I give it a brief stir and cover the pot with a lid. I then bring it to a simmer, which is about 195°F, stirring occasionally. Once it’s simmering, I lower the heat to medium and let it cook for 30 minutes, continuing to stir occasionally. This 30-minute simmering time is key for getting the potatoes perfectly tender and allowing their starch to release, which will help thicken our comforting soup. It also lets the flavors of the leeks and broth meld beautifully.
Blending Your Leek Soup for a Smooth Texture
After the 30-minute simmering period, the potatoes and leeks will be very tender, and it’s time to create that wonderfully smooth and creamy texture my Leek Soup is known for. In step 5.1, I use an immersion blender to process the soup until it’s smooth. I do this right in the pot while it’s still cooking, which I find very convenient. If you don’t have an immersion blender, you can also use a food processor or a regular blender, though you may need to work in batches and be careful with the hot liquid. This blending step is what transforms the ingredients from a simple mix of vegetables and broth into a cohesive, velvety soup.
The Finishing Phase: Adding Cream and Spices
The final stage of my Leek Soup recipe is what I call the finishing phase, and it’s where all the flavors come together. After blending the soup smooth, I add back the sliced sauteed leek that I had set aside from step 2. This adds a nice bit of texture. Then, I stir in 1 cup of heavy cream, which gives the soup its rich, luxurious body. I also add 2 cloves of grated or pressed garlic, a pinch of ground nutmeg, 1 TSP of salt, and ½ TSP of ground pepper. I find adding the garlic raw at the end gives a brighter flavor. I give it all a brief stir and let it cook with occasional stirring for an additional 5 minutes, this time without the lid. This allows the flavors of the heavy cream, garlic, and spices to meld into the homemade Leek Soup without overcooking them.
Seasoning and Adjusting Your Soup
A very important part of my Leek Soup recipe is the seasoning, specifically the salt. My recipe calls for 1 TSP of salt, but this assumes you are working with a sodium-free broth (a broth with no salt added). If you are using a chicken broth or vegetable broth that already includes sodium, you will need to adjust the amount of salt based on your personal preference. This is why step 5.4 is so important. After the soup has cooked for its final 5 minutes, I always taste it. This is your chance to add more salt and/or pepper if you feel it needs it. Also, in step 5.3, I mention that you can optionally add more water or broth if the liquid evaporates more than it should, just cook it for 3 more minutes. This ensures your final, comforting soup has the perfect consistency and taste for you.
Leek Soup
Ingredients:
Click any ingredient to learn more4 TBSP of frying oil (any kind) (adjust if needed)
2 leeks (large onion)
3 potatoes of your choice - peeled and roughly chopped (medium sized potatoes)
6 cups of chicken broth/stock (or vegetable broth)
1 cup of heavy cream
2 cloves of garlic - peeled and grated (or pressed)
Pinch of nutmeg - ground
1 TSP of salt (*)
½ TSP of pepper - ideally freshly ground
*This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth which includes sodium, adjust the amount of salt based on your preference.
Nutrition per 1 Serving:(recipe split into 6 servings)
EstimatedCalories 371
Protein 9.1 g
Fat 26.4 g
Saturated fat 10.7 g
Carbohydrate 25.3 g
Sugars 5.7 g
Fiber 1.9 g
Sodium 625 mg
Cholesterol 52 mg
Gluten-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Leek Preparation:
1.1.
Remove and dispose of the root and any dry ends of the green leaves when necessary (you may be able to purchase leeks which are fresh and already have the green ends cut off).
1.2.
Remove and dispose the outer leaves from the leek.
1.3.
Thoroughly wash leeks under cold water.
1.4.
First, roughly chop the white section of the leek (about 2/3 of the leek) and place on one place.
1.5.
Then slice the green section (the remaining 1/3) and place it on the second plate.
2.Sauté the Sliced Green Section of the Leek:
2.1.
Preheat a pot on medium-high heat with 2 TBSP of frying oil and add:
The sliced green section of the leek from step 1.5.
Sauté with occasional stirring for about 2 – 3 minutes.
2.2.
Then place on a plate for later steps (your pot will then be empty and you will be able to use it again in the next steps – no need to clean for the next steps).
3.Sauté Vegetables:
3.1.
Preheat the pot on medium-high heat with 2 TBSP of frying oil and add:
The roughly chopped white section of the leek from step 1.4.
Sauté with occasional stirring for about 2 – 3 minutes.
3.2.
Then add:
3 Medium potatoes – cut into large pieces
Sauté with occasional stirring for about 1 – 2 minutes.
4.Simmering:
4.1.
Add into the pot:
6 cups of chicken broth
Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.
4.2.
Lower the heat to medium and cook for 30 minutes with occasional stirring.
5.Finishing Phase:
5.1.
Process until smooth with an immersion blender (while still cooking in the pot).
5.2.
Add:
Sliced sauteed leek prepared in the step 2 (now on the plate)
1 cup of heavy cream
2 cloves of garlic – grated
Pinch of nutmeg
1 TSP of salt
½ TSP of ground pepper
Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).
5.3.
Optionally, add water or broth if the liquid evaporates more than it should and then cook for an additional 3 minutes.
5.4.
Taste and add salt and/or pepper if needed.
6.Serve with croutons or bread of any kind.
Popular questions
Why does this Leek Soup recipe instruct you to cook the green and white parts of the leeks separately?
In my Leek Soup recipe, I have you prepare the leeks in a specific way for a reason. I have you sauté the sliced green section of the leek first, and then set it on a plate (step 2). Then, you sauté the roughly chopped white section of the leek along with the potatoes to build the base of the soup (step 3). The soup is then simmered and blended until smooth (steps 4 and 5.1). Finally, in the finishing phase (step 5.2), I have you add the sliced sauteed leek (the green parts) back into the pot along with the heavy cream and spices. This method ensures the white parts cook down completely and form the smooth base, while the green parts are added back at the end, which adds a different flavor dimension and a slight texture to the final comforting soup.
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