Creamy and rich, this Leek Soup is the perfect way to welcome fall.
It’s soup season, everyone. The leaves are changing color, there’s a slight chill in the air, and the sun is setting earlier and earlier. While most of us love basking in the sun, fall comes with its own perks. The biggest one? Soups, and loads of them.
Along with stews, there is no dish more comforting or cozy than soup. Whether you’re packing up a Tupperware dish to reheat at the office or coming home to a soup that’s been simmering in the slow cooker all day, it’s a veritable hug in a bowl. Personally, I prefer the creamy variety, like cream of potato or mushroom—they’re a mainstay in my fall and winter meal planning.
Of course, leek soup is possibly less popular than the aforementioned varieties, but not in my house! Originally derived from the chunky “soupe bonne femme,” or, loosely translated, “good wife soup,” it came from modest French farmhouses and later evolved into a staple in fine-dining restaurants. A French-American chef named Louis Diat claimed that he and his brother invented a cold version near Vichy, France. Well, actually, the recipe came from his mother. And guess what? She served it hot, as we do in this recipe.
Perhaps leeks are new and unfamiliar to you. That’s okay! They’re just as easy to prep as your standard onion. Plus, their gentle, slightly sweet taste when paired alongside familiar favorites like garlic and thyme, as well as the ubiquitous potato, makes them a natural fit for fall soups. You’re in for a treat.
Leeks 101
Often called the “fancy relative” of onions, leeks are part of the allium family, which also includes garlic, shallots, and chives. This soup only uses the white and light green parts, which lend a subtle taste without overpowering the other ingredients. The green parts, which are tougher, also have plenty of flavor and can be used in stocks, so do not discard them.
Cooking the leeks in butter enhances their flavor, rendering them deliciously sweet and softening them so that they easily blend into a creamy soup. Leeks are used in many other delicious recipes, such as casseroles and hearty pies. They are also delicious steamed until fork-tender and then dressed with a simple vinaigrette of olive oil, white wine vinegar, shallots, and fresh herbs.
When using leeks, it’s very important to clean them well, as a lot of soil and grit can collect between their layers. Simply trim the ends and green part, make a slit down the leek, fan out the layers, and rinse very well under cold running water. You can also simply slice the leeks and swish them in a bowl of cold water, draining them and repeating the process until the water is clear and all impurities have been removed.
How do I store leftovers?
Refrigerate this soup in an airtight container for up to 3 days. Keep in mind that this soup thickens slightly over time. Whether reheating in the microwave or on the stove, stir in a little water, milk, or cream to loosen the soup.
Generally, freezing is not recommended for this soup (and other potato soups), as they can separate and become gummy when thawed.
Serving suggestions
Serve this soup, either as an appetizer or entrée, alongside a nice, crusty bread—something like a Ciabatta Bread or rustic Dutch Oven Bread would work beautifully. You could also top it with Homemade Croutons or serve it alongside Air-Fryer Garlic Bread.
To garnish, drizzle a swirl of Garlic-Infused Olive Oil or top with a dollop of Sour Cream for an even more luscious spoonful.
Leek Soup
Ingredients
- 2 1/2 tablespoons unsalted butter
- 4 large leeks white and light green parts only, cleaned and thinly sliced
- 4 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 2 pounds Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 7 cups low-sodium vegetable broth
- Kosher salt to taste
- Ground black pepper to taste
- 1 cup half-and-half or heavy cream for a richer flavor
- Fresh chives chopped, for garnish
Instructions
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Melt the butter in a large pot over medium heat. Add the cleaned and sliced leeks, and sauté for 8 to 10 minutes until they are soft and fragrant. Be careful not to let them brown.
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Add the minced garlic, thyme, onion powder, and diced potatoes to the pot. Stir for about 2 minutes to let the garlic become aromatic.
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Pour in the vegetable broth and add salt and pepper to taste. Bring the mixture to a simmer and cook for 15-20 minutes or until the potatoes are very tender.
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Remove the pot from heat and blend the soup until smooth using an immersion blender (or blend in batches carefully using a regular blender). Stir in the half-and-half and gently rewarm the soup if needed. Garnish with fresh chives and serve hot.
Nutrition
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