Cozy Leek Soup Recipe: A Warm Hug in a Bowl

Leek soup is like a cozy hug on a chilly day, with its velvety texture and subtle sweetness. Imagine the aroma of sautéed leeks wafting through your kitchen, inviting everyone to gather around the table for a warm bowl of goodness.

This humble dish not only warms your soul but also carries memories of family dinners where laughter mingles with the rich flavors. Whether you’re enjoying it on a rainy afternoon or serving it as an elegant starter at your dinner party, leek soup promises to deliver an amazing flavor experience that will leave you craving more.

I remember the first time I made leek soup; my friends were amazed at how something so simple could taste so delightful.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Leeks: Choose firm, vibrant leeks with no wilted leaves for the best flavor and texture.

• Potatoes: I prefer Yukon Gold potatoes for their buttery flavor, which enhances the soup’s creaminess.

• Onion: A medium-sized onion adds depth; yellow onions work best in this recipe.

• Garlic: Fresh garlic cloves elevate the flavor profile; always opt for firm bulbs.

• Vegetable Broth: Use low-sodium broth to control saltiness; homemade is even better if you have it!

• Heavy Cream: For that luscious finish; feel free to substitute with coconut milk for a dairy-free option.

• Salt and Pepper: Essential for seasoning; adjust according to your taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Leek Soup

Prep Your Ingredients: Start by cleaning the leeks thoroughly under running water, ensuring you remove all grit. Chop them into thin slices along with diced potatoes and onions.

Sauté the Aromatics: In a large pot over medium heat, melt butter until bubbly. Add chopped onions and leeks, cooking until they soften and emit a sweet aroma—around 5-7 minutes.

Add Potatoes and Garlic: Toss in diced potatoes and minced garlic into the pot. Stir everything together for about 2 minutes until fragrant.

Pour in Broth: Carefully add vegetable broth until it covers all the vegetables. Bring your concoction to a gentle boil before reducing to simmer for 20 minutes.

Blend Until Smooth: Once veggies are tender, use an immersion blender or transfer to a regular blender (let it cool slightly) and blend until completely smooth.

Add Cream and Seasoning: Stir in heavy cream while adjusting salt and pepper to taste. Allow it to heat through gently without boiling again before serving up this creamy delight!

Now that you have mastered the art of making leek soup, get ready to savor each spoonful of warmth and comfort!

Perfecting the Cooking Process

Start by sautéing leeks until they turn translucent; then, add garlic and potatoes for depth. Simmer in broth until everything is tender before blending for that silky finish.

Add Your Touch

Feel free to swap out potatoes for cauliflower if you want a lighter version. Adding a splash of cream can make it even richer, or toss in some crispy bacon bits for crunch.

Storing & Reheating

Store leek soup in airtight containers in the fridge for up to five days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.

Sometimes I find myself reminiscing about the first time I made leek soup—my friends raved about it and even requested second helpings, which felt like winning a culinary award!

FAQ

What is the best type of leek for leek soup?

Choose firm, vibrant green leeks with no blemishes for optimal flavor in your leek soup.

Can I freeze leek soup?

Yes, you can freeze leek soup! Just leave out any cream until reheating.

Is leek soup healthy?

Absolutely! Leek soup is low in calories but high in vitamins and fiber, making it nutritious.

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Leek Soup

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Leek soup is the ultimate comfort food, perfect for chilly days. This creamy, velvety dish features the subtle sweetness of sautéed leeks and potatoes, creating a warm, inviting bowl that’s sure to please. Whether served as a starter at dinner parties or enjoyed on a rainy afternoon, this delightful soup promises an amazing flavor experience that will leave you craving more.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Soup
• Method: Cooking
• Cuisine: French

Ingredients

Scale 1x2x3x

• 4 medium leeks (cleaned and sliced)
• 2 medium Yukon Gold potatoes (diced)
• 1 medium yellow onion (chopped)
• 3 garlic cloves (minced)
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Clean the leeks thoroughly under running water to remove all grit, then slice them thinly.
2. In a large pot over medium heat, melt the butter. Add chopped onions and leeks; sauté until soft and fragrant (about 5-7 minutes).
3. Stir in diced potatoes and minced garlic, cooking for an additional 2 minutes.
4. Pour in the vegetable broth until it covers the vegetables. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
5. Blend the soup using an immersion blender until smooth. Alternatively, transfer to a regular blender once cooled slightly.
6. Stir in the heavy cream and season with salt and pepper to taste. Heat gently without boiling before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 40mg

Keywords: For a lighter version, swap potatoes for cauliflower. Enhance richness by adding crispy bacon bits or extra herbs like thyme or parsley.