Comfort food at its finest! This Delicious And Creamy Leek Soup Recipe is super easy to make, vegan, and loved by all
Delicious and Creamy Leek Soup Recipe
It’s summer and you’re probably wondering.. Why is this crazy lady posting soup recipes? Can’t she feel the heat in Miami? Well, my fellow readers, the great thing about this Creamy Leek Soup Recipe is that you can eat it HOT or COLD.
It’s my version of the classic French soup Vichyssoise without the potatoes. So it’s perfect to eat all year round.
Leeks have a delicate subtle onion flavor and are very fragrant. You can easily find them at the Supermarket and have a delicious dish ready in less than 30 minutes.
While this soup is vegetarian and dairy free it is not Gluten Free. I use a little flour for thickening, so keep this in mind if your family or guests suffer from any kind of Gluten Allergy.
To make your Delicious and Creamy Leek Soup Recipe start by chopping 4 Leeks (white parts only). Discard the green parts as they are not edible. Make sure you wash them thoroughly as dirt can get in between the layers.
Full Recipe at the bottom. In a heavy pot over medium heat, sauté the chopped links in olive oil until they are soft (about 5 minutes).
Add the flour to the leeks and stir for about one minute until the flour is cooked. Add the chicken/vegetable stock and simmer for 20 minutes. Add salt and white pepper.
Puree the soup in the blender (careful when blending hot liquids).
If you have a powerful blender like a Blendtec you won’t need to strain your soup. If not, use a strainer and check for seasoning. If you want, return to the pot and add a little cream. I prefer mine without cream. Garnish with chopped chives or green onions.
Enjoy!
Creamy Leek Soup Recipe
Ingredients
- 4 Leeks white part only, chopped
- 1 teaspoon Olive Oil
- 1 tablespoon Flour
- 5 cups Vegetable or Chicken Stock
- White Pepper to taste
- Salt to taste
- Chives as garnish
Instructions
- In a pot, heat the oil in a medium heat
- Add the leeks and sauté until softened (about 5 minutes)
- Add the flour and stir for 1 minute so it cooks
- Pour the stock and let it simmer for 20 minutes
- Sprinkle in salt and white pepper
- Place in the blender and puree until creamy
- Strain if necessary
- Enjoy!
Nutrition
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Oh!Looks so good,I can’t wait to make this.
Let me know how it turns out Laurie 🙂
I love soup!
Me too Nicole!
My friend LOVES leeks!! I will have to give this recipe to her 🙂 I’ve never actually had a leek…so maybe I’ll have to steal some of her soup if she makes this 🙂 Or maybe I can see if my dad would be interested in this soup (I cannot cook meals if at least one of my parents won’t want to eat it for dinner!! That’s not fair to them!! Haha), and if so, I’ll go out on a very scary limb!! Please catch me if I fall!!
lol! Natalie it’s delicious! try a leek! I am sure you’ll love it. It has a milder taste than onions 🙂