Smooth and Creamy Leek Soup

This smooth and creamy Leek Soup is really hearty and velvety, and it tastes a bit like leeks mixed with a French Potato Soup. I love soup so much and could eat it any time of year. Whether it’s freezing cold or I’ve just got in from the rain, starting my day with a nice, warm bowl of soup packed with veggies and good stuff is the best.

This leek soup is so smooth and fancy, but it’s not heavy at all. You can add herbs, croutons, or fries to make it even tastier. It’s just right for the cold days of winter and the start of spring when leeks taste their best. You can have it in big bowls with some nice bread or with an Orzo Pasta Salad with Avocado, Lime Pesto Dressing for a cosy dinner. Or you could serve smaller bowls before a fancier meal.

Before you start making it, make sure to give those leeks a good wash. They often have little bits of dirt hiding in them, so lifting the chopped leeks out of the water after washing them helps keep any dirt from getting into your soup pot.

What are Leeks and how to cut them

Leeks are like big green onions and belong to the onion family. They originally come from the Middle East. They’re quite long and have dark green leaves at the top and a white bottom. Unlike regular onions, leeks have a mild taste.

People like using leeks in soups, casseroles, and even as a simple side dish when they’re gently cooked in a pan. But here’s something to watch out for – sometimes leeks can have dirt stuck inside them. To get rid of that, you should cut off the root and the dark green tops, then split the leek in half lengthwise. After that, wash between all the layers really well to remove any dirt. Once they’re all clean, you can cut them up.

When you’re cutting a leek:

• Cut off the dark green leafy part and throw it away.
• Slice the white end (and the very light green part) into thin pieces.
• For the middle part, peel off the tough outer layers and slice the softer part into thin pieces too.

Leeks are good because they add a nice taste to your food without being too strong. They’re also full of nutrients, which is good for your body!

How to Make Smooth and Creamy Leek Soup

Making this soup is quite straightforward and doesn’t require too much active time. The process is simple: simmer some flavourful ingredients and vegetables with nutritious vegetable broth—whether it’s homemade or a good-quality pre-made one. After that, pour in some milk and cream to make it creamy, and then blend it all together. If you don’t want to blend the soup in separate batches, you can achieve a smooth texture by using an immersion blender instead.

1. Prepare the leeks by cleaning them thoroughly.
2. Cook the leeks in butter or olive oil, then introduce the leeks, onion, and garlic into the mix.
3. Pour in the white wine and allow it to evaporate.
4. Combine the potatoes, rosemary, and broth, then let it simmer until the potatoes are tender.
5. Pour in the milk and cream, blend until the mixture is smooth and creamy. Serve the soup into bowls and add desired toppings.

Topping Ideas For Smooth and Creamy Leek Soup

For an extra special touch, I enjoy topping mine with homemade croutons, a drizzle of olive oil, fresh herbs, and cracked black pepper. Sometimes, I opt for shoestring sweet potato fries or zucchini fries—they add a delightful twist.

This soup strikes a balance between being light and creamy, making it an ideal addition to lunch or dinner! I often pair it with a side of crusty bread.

Helpful Tips and Tricks to Make Creamy Leek Soup:

• Ensure thorough cleaning of leeks to avoid grit in your soup.
• When using a standard blender for pureeing, don’t fill the jar more than halfway. Leave the lid’s hole open and cover it loosely with a dishtowel to release heat. After blending, transfer the soup to a clean pot.
• Swap white wine for white vermouth in your cooking—it lasts longer on your countertop, sparing you from opening a full bottle of wine.
• Keep leek soup tightly covered in the fridge; it stays good for 3-5 days.
• To make the soup vegan, substitute butter with vegan butter, and use oat milk or any plant-based milk and cream.

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Smooth and Creamy Leek Soup

Serves: 8 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 2 tbsp unsalted butter
• 6 medium leeks, white & pale green parts only, roughly chopped
• 1 medium onion, chopped
• 1 small potato, cut into small cubes
• 5 cloves garlic, roughly chopped 
• 1 sprig rosemary
• 5 whole black peppercorns
• 1/4 cup dry vermouth or white wine (optional)
• 2 cups vegetable broth
• 1.5 cups whole milk
• 100 ml fresh cream
• Salt to taste

Herbs & Garnishes

• Fresh flat parsley, or rosemary or chives 
• Home made or store bought crouton

Homemade Croutons

• • 2 thick slices sourdough bread, cut into cubes
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt

method

1. Melt the butter over medium heat in a large soup pot. Add the leeks, onions and garlic and cook, stirring regularly, until soft and wilted, about 7-8 minutes. Adjust the heat as necessary so as not to brown.
2. Increase heat to high and add white wine. Cook until evaporated.
3. Add the potatoes, broth, peppercorns, rosemary sprig, salt to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15-20 minutes, or until the potatoes are very soft. Let the mixture cool slightly. 
4. Remove the rosemary sprig. Add the whole milk and cream to the mix. Transfer half of the leek mixture to a high speed blender and purée until very smooth, pour into a large bowl. Repeat with the rest of the leek mixture. (Alternatively purée the soup with a hand-held immersion blender until smooth.)
5. Return the soup to the pot and simmer over medium heat. Taste and adjust seasoning with salt and pepper. If it's too thick, add water or stock to thin enough that a spoon dragged across the top doesn't leave a trail. Garnish with fresh herbs  and croutons if desired.

Crouton

1. Preheat the oven to 200ºC (400ºF).
2. Place the bread, oil, and salt onto a baking sheet and use your hands to mix until the bread is coated.Bake for 15-20 minutes, or until crisp and golden. Serve immediately. This can also be done in a frying pan, or a large skillet over medium heat.

Notes

1. You can fry the parsley and rosemary until parsley is transparent about 15-20 seconds.

2. Croutons can be made a few days in advance.Store leftover croutons in an airtight container at room temperature for up to 1 week.

Did You Make This Recipe?

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