Orange Leek Soup
Brighten up your table with this creamy, aromatic Orange Leek Soup, a velvety blend of hearty vegetables and vibrant citrus flavors. Featuring tender sautéed leeks, velvety potatoes, and a splash of freshly squeezed orange juice, this recipe strikes a perfect balance between savory and refreshing. Infused with a hint of orange zest and finished with a swirl of heavy cream, this comforting soup is both elegant and easy to prepare in just 45 minutes. Garnished with a drizzle of olive oil and fresh parsley, it's an eye-catching dish ideal for dinner parties or cozy weeknight meals. Serve this vibrant soup with crusty bread for an irresistible bowl of comfort. Keywords: orange leek soup, creamy vegetable soup, citrus soup recipe, leek and potato soup, easy soup recipe.
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Recipe Information
Ingredients
- 4 large leeks
- 2 tablespoons butter
- 2 large garlic cloves
- 4 cups vegetable stock
- 1 cup fresh orange juice
- 1 teaspoon orange zest
- 2 medium potatoes
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup heavy cream
- 1 tablespoon olive oil (for garnish)
- 2 tablespoons fresh parsley (chopped)
Instructions
Trim and clean the leeks by removing the tough dark green tops and slicing thinly. Soak the slices in cold water to remove any grit, and then drain well.
Peel and dice the potatoes into 1-inch pieces.
Heat the butter in a large pot over medium heat until melted. Add the leeks and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Mince the garlic cloves and add them to the pot. Cook for an additional 1-2 minutes until the garlic is fragrant.
Pour the vegetable stock into the pot, followed by the potatoes. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the fresh orange juice and orange zest. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, and season with salt and ground black pepper to taste. Heat the soup gently over low heat, stirring occasionally, but do not let it boil.
Ladle the soup into bowls and drizzle each serving with a small amount of olive oil. Garnish with chopped fresh parsley and a sprinkle of additional orange zest if desired.
Serve warm with a side of crusty bread or crackers.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 62.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 636 mg | 49% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5642 mg | 120% | |
*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.
