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Creamy Texture Soup Recipes

Leek Soup

6 servings
Vegetarian Diet, Czech Simmering

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. Whether you're looking...

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... for a cozy meal on a chilly day or a light yet satisfying lunch, this Leek Soup is a wonderful choice. So, gather your ingredients and prepare to create a soup that's sure to impress with its simplicity and depth of flavor.

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Tom the Chef Tom the Chef Founder
November 17, 2023
  • 50 min.
  • 50 min.
  • 1/5
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Ingredients:

*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.

Tools:

Recipes

Best served with:

Croutons
Herb Baguette
Rustic Bread or Baguettes

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.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 276
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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