Cream of Leek Soup
Cream of Leek Soup is a rich and velvety dish that brings out the subtle, sweet flavor of leeks in a smooth, comforting base. Known for its delicate taste, leeks have long been a favorite in European cuisine, especially in French and British cooking.
When combined with cream, butter, and a hint of seasoning, they create a soup that’s both elegant and satisfying. The creamy texture and mild flavor make this soup an excellent choice for a light lunch, a starter for dinner, or a warm and cozy dish on a cool evening.
Leeks are part of the onion family, and though they share some similarities with onions, they have a milder and slightly sweeter flavor. They are also packed with nutrients, making this soup a healthy choice for anyone looking to enjoy a nutrient-dense, flavorful dish. In this recipe, leeks are the star, elevated by rich cream and the earthiness of vegetables like potatoes and celery. Let’s explore how to make this luxurious and delicious Cream of Leek Soup.
Ingredients:
2 tablespoons unsalted butter
3 medium leeks, cleaned and sliced (white and light green parts only)
1 medium onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced (for added creaminess)
2 stalks celery, chopped
4 cups vegetable or chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup heavy cream (or half-and-half for a lighter option)
1 tablespoon fresh lemon juice (optional, for brightness)
2 tablespoons fresh parsley, chopped (for garnish)
How to Make:
Prepare the Ingredients: Clean the leeks thoroughly by cutting off the dark green tops and discarding them. Slice the white and light green parts into rings, and rinse them well under cold water to remove any dirt trapped between the layers. Chop the onion, garlic, celery, and potato, ensuring that everything is cut into small, even pieces to ensure uniform cooking.
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onions and leeks to the pot, and sauté for about 5-6 minutes until the leeks and onions soften. Stir occasionally to prevent them from browning. Once the onions and leeks have softened, add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Cook the Vegetables: Add the diced potato and chopped celery to the pot, stirring to combine with the leeks and onions. Let the vegetables cook for another 3-4 minutes, stirring occasionally. This will help develop a deeper flavor base for your soup.
Add the Broth and Seasonings: Pour in the vegetable or chicken broth, and add the bay leaf, thyme, salt, and pepper. Stir everything together, then bring the mixture to a boil. Once the soup is boiling, reduce the heat to low and let it simmer for about 20-25 minutes. The vegetables should be tender by the end of this cooking time, and the flavors will have melded together.
Blend the Soup: Remove the pot from the heat and discard the bay leaf. Using an immersion blender, carefully puree the soup until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, you can use a regular blender in batches. Make sure to let the soup cool slightly before blending to avoid splattering.
Add the Cream: Once the soup is blended and smooth, return it to the pot and stir in the heavy cream (or half-and-half for a lighter version). If you prefer a slightly thinner consistency, you can add a little extra broth or water at this stage. Stir well and bring the soup back to a gentle simmer.
Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or even a splash of lemon juice for brightness. The lemon juice will enhance the freshness of the leeks and give the soup a little more depth.
Serve: Ladle the soup into bowls and garnish with fresh parsley. If desired, you can add a drizzle of cream or a sprinkle of freshly ground black pepper for an extra touch of elegance.
Chef’s Note:
Leeks can be a little sandy, so it’s important to clean them thoroughly. Slice the leeks and rinse them well under cold water, separating the layers to ensure any dirt is removed.
The addition of potato in this recipe helps to thicken the soup naturally without the need for additional flour or cream. If you’re looking for a lighter version, you can skip the potato and reduce the amount of cream.
For a more complex flavor, consider adding a splash of white wine when sautéing the leeks and onions. Let it reduce slightly before adding the broth.
If you prefer a chunkier soup, you can blend only half of the soup, leaving some of the vegetables intact for texture. Alternatively, you can reserve some of the leeks and potatoes before blending, then stir them back into the soup afterward.
You can also customize the soup by adding fresh herbs like dill or chives for added flavor. A dollop of crème fraîche or a swirl of truffle oil just before serving can elevate the dish even further.
Nutrition Information (per serving):
Calories: 250 kcal
Protein: 4 grams
Fat: 18 grams
Saturated Fat: 11 grams
Carbohydrates: 22 grams
Fiber: 3 grams
Sugar: 6 grams
Cholesterol: 45 mg
Sodium: 800 mg
Potassium: 600 mg
Vitamin A: 15% of the Daily Value (DV)
Vitamin C: 25% of the DV
Calcium: 6% of the DV
Iron: 4% of the DV
Note: The nutrition values may vary based on the specific ingredients used and portion size. For a lighter soup, you can use low-fat cream, skip the potato, or reduce the amount of butter used in the recipe.
This Cream of Leek Soup is a beautiful balance of subtle flavors, creamy texture, and comforting warmth. The leeks’ mild, sweet flavor is perfectly complemented by the richness of the cream and the earthiness of the potatoes. Whether enjoyed as a light meal on its own or as a sophisticated first course, this soup is sure to become a favorite in your kitchen. It’s simple to make, yet elegant enough to serve to guests, and it’s a wonderful way to enjoy the health benefits of leeks in a delicious, nourishing form. Enjoy!