Cream of Leek Soup
Indulge in the comforting elegance of Cream of Leek Soup—a velvety, savory classic that’s as simple as it is delicious. This recipe transforms humble ingredients like buttery leeks, creamy russet potatoes, and rich heavy cream into a beautifully smooth soup that’s perfect for any season. Enhanced with chicken or vegetable stock and finished with fresh chives and a drizzle of olive oil, this soup offers a balance of fresh, earthy flavors in every spoonful. Ready in just under an hour, it’s an easy, one-pot wonder that’s ideal for weeknight meals or as a refined starter for a dinner gathering. Whether served solo with warm, crusty bread or paired with a crisp green salad, this Cream of Leek Soup is a comforting bowl of pure creamed perfection.
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Recipe Information
Ingredients
- 4 large leeks
- 2 tablespoons unsalted butter
- 2 medium russet potatoes
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives
- 1 teaspoon extra virgin olive oil (optional, for garnish)
Instructions
Trim the dark green tops and root ends off the leeks. Slice the leeks lengthwise, then rinse them thoroughly under cold water to remove any dirt. Thinly slice the leeks.
Peel and dice the potatoes into 1-inch cubes.
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the leeks are soft but not browned.
Add the diced potatoes to the pot and stir to combine with the leeks.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are very tender.
Use an immersion blender to puree the soup until smooth, or carefully transfer the mixture to a blender, puree, and return it to the pot.
Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup gently over low heat until warmed through, but do not let it boil.
Ladle the soup into bowls and garnish with chopped fresh chives and a drizzle of olive oil, if desired. Serve hot.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 29.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3380 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
