Tips To Make Leek Soup Recipe Simple

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Craving a warm, comforting soup that’s both easy to make and bursting with flavor? Look no further than this creamy leek soup recipe! This French classic is a fantastic choice for a light lunch or a satisfying starter, and it’s surprisingly versatile. Let’s dive into the simple ingredients, easy directions, and the delightful nutritional value this soup offers.


Potato and Leek Soup
Potato and Leek Soup

4 tablespoons unsalted butter

  • 1 large leek, white and light green parts only, thinly sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup dry white wine (optional)
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 cup heavy cream (or for a lighter option, use low-fat milk)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

  • Directions:

    1. Melt the butter in a large pot over medium heat. Add the sliced leeks and diced onion. Sauté for 5-7 minutes, or until softened and translucent, stirring occasionally.

    2. Add the garlic and cook for an additional minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

    3. Pour in the chicken broth and white wine (if using). Add the bay leaf and thyme sprigs. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the leeks are tender.

    4. Remove the bay leaf and thyme sprigs. Using an immersion blender or a blender in batches, puree the soup until smooth and creamy. Alternatively, you can leave the soup slightly chunky for a more rustic texture.

    5. Return the soup to the pot. Stir in the heavy cream (or milk) and season with salt and freshly ground black pepper to taste. Heat through for another minute or two, until warmed through.

    6. Serve immediately garnished with fresh parsley (optional), and enjoy!

    Nutrition Facts:

    (Per serving, without garnish)

    Calories: 350

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 70mg
  • Sodium: 500mg (depending on the chicken broth used)
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 10g

  • Please note: This is just an approximate nutritional breakdown. The actual values may vary depending on the specific ingredients used.


    This creamy leek soup is a delicious and versatile dish that’s perfect for any occasion. It’s easy to customize with your favorite toppings, such as crumbled bacon, shredded cheese, or a dollop of sour cream.

    This recipe is a fantastic way to showcase the subtle sweetness and delicate flavor of leeks. So next time you’re looking for a satisfying and comforting meal, give this creamy leek soup a try!

    Frequently Asked Questions (FAQs)

    1. Can I substitute vegetable broth for chicken broth? Absolutely! This recipe is easily adaptable for vegetarians or vegans. Simply swap the chicken broth for your favorite vegetable broth and omit the garnish of bacon (if using).

    2. What if I don’t have white wine? No problem! You can leave it out entirely, or substitute it with an equal amount of additional chicken broth. The white wine adds a touch of acidity, but the soup will still be delicious without it.

    3. How can I make this soup even healthier? For a lighter version, use low-fat milk instead of heavy cream. You can also roast the leeks instead of sauteing them for a deeper flavor and reduced fat content.

    4. What can I serve with this soup? This creamy leek soup pairs well with a variety of sides, such as crusty bread, a green salad, or a simple sandwich.

    5. Can I make this soup ahead of time? Yes! This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to thin it out if necessary.