Cream of Leek Soup with Onions
Cream of Leek Soup with Onions is a velvety, comforting dish that combines the delicate sweetness of leeks with the savory depth of caramelized onions. Elevated with creamy potatoes, a touch of garlic, and a rich splash of heavy cream, this soup is pure comfort in a bowl. A blend of butter and olive oil creates the perfect base for sautéing, while chicken or vegetable stock infuses every spoonful with hearty flavor. Pureed to perfection, this smooth and creamy soup is easy to prepare yet irresistibly elegant. Garnished with fresh parsley and served alongside crusty bread, it’s an ideal meal for cozy evenings or a sophisticated starter for dinner parties. With its quick prep time and simple ingredients, this leek and onion soup recipe is both satisfying and easy to make.
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Recipe Information
Ingredients
- 3 large (white and light green parts only, sliced) leeks
- 1 large (diced) yellow onion
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium (peeled and diced) potatoes
- 2 cloves (minced) garlic
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) ground black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- (optional, for serving) crusty bread
Instructions
Prepare the leeks by trimming off the dark green leafy tops and roots. Slice the white and light green parts into thin rounds, then rinse thoroughly under cold water to remove any dirt.
Heat the butter and olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent.
Stir in the sliced leeks and cook for another 5 minutes until softened and fragrant.
Add the minced garlic and cook for 1 minute, stirring constantly, to prevent burning.
Add the diced potatoes and pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender.
Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend in batches in a countertop blender.
Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste.
Garnish with chopped fresh parsley and serve with crusty bread, if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 794 mg | 17% | |
*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.
