Dutch Leek Soup
Creamy, comforting, and packed with flavor, Dutch Leek Soup is the perfect blend of rustic simplicity and culinary finesse. This velvety soup marries the gentle sweetness of sautéed leeks with the heartiness of tender potatoes, all brought together by a silky combination of heavy cream and a splash of dry white wine. Freshly grated nutmeg adds a subtle warmth, while a garnish of vibrant chives elevates its presentation. Easy to prepare in just under an hour, this soup is a cozy yet elegant starter or meal, especially when paired with crusty bread. Ideal for chilly evenings or gatherings, Dutch Leek Soup is a delicious way to warm up with European-inspired charm.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 medium (white and light green parts only, thinly sliced) leeks
- 2 cloves (minced) garlic
- 3 medium (peeled and diced) potatoes
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 0.5 cup dry white wine
- 0.25 teaspoon (freshly grated) nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (freshly ground, or to taste) black pepper
- 2 tablespoons (finely chopped, for garnish) fresh chives
- 1 loaf (optional, for serving) crusty bread
Instructions
Melt the unsalted butter in a large pot over medium heat.
Add the thinly sliced leeks to the pot and sauté them gently for 5–7 minutes, stirring occasionally, until they are soft and translucent but not browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes to the pot, followed by the vegetable or chicken stock, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender and puree in batches, then return it to the pot.
Stir in the heavy cream, dry white wine, and grated nutmeg. Heat the soup gently over low heat, stirring occasionally, until warmed through. Do not let it boil after adding the cream.
Season the soup to taste with salt and freshly ground black pepper.
Ladle the soup into bowls and garnish each serving with finely chopped fresh chives.
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 13.5 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 1164 mg | 25% | |
*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.
