This Creamy Leek Soup Recipe is silky, cozy, and made with simple ingredients. It’s dairy-free, vegetarian-friendly, and delicious served hot or chilled.
Updated May 2026: This recipe has been refreshed with clearer instructions, better blending tips, and updated SEO guidance.
Creamy Leek Soup Recipe
This Creamy Leek Soup Recipe is comfort food at its finest. It’s silky, simple, and full of delicate leek flavor.
Even better, it’s naturally dairy-free and can be served hot or chilled, making it a soup you can enjoy all year long. Yes, even in Miami heat. We are brave like that.
What Is Leek Soup?
Leek soup is a simple blended soup made with leeks, stock, and a few pantry ingredients. This version is inspired by French-style leek soup and vichyssoise, but it skips the potatoes and cream for a lighter finish.
The result is smooth, savory, and elegant without being complicated.
How To Clean Leeks
Leeks are delicious, but they love hiding dirt between their layers. To clean them, slice off the dark green tops and root ends, then cut the white and light green parts lengthwise.
Rinse well under running water, separating the layers to remove any grit. Then chop and cook.
Why This Soup Is Creamy Without Cream
The leeks cook until soft, then the soup is blended until smooth. A small amount of flour helps give the soup body without needing heavy cream.
If you want to keep the recipe gluten-free, use a gluten-free flour blend or a cornstarch slurry instead.
Vegetarian or Vegan Option
Use vegetable stock to keep this creamy leek soup vegetarian and vegan. If that is not a concern, chicken stock also works well and gives the soup a deeper flavor.
Blender Safety Tip
When blending hot soup, work in batches and do not fill the blender all the way. Remove the center cap from the blender lid if your blender allows it, cover with a kitchen towel, and blend carefully.
An immersion blender also works beautifully and keeps everything in the pot.
Serving Ideas
This soup is lovely on its own, but it also pairs well with:
- Crusty bread
- Garlic toast
- A green salad
- Grilled cheese
- Fresh herbs
- A drizzle of olive oil
You can serve it warm and cozy or chilled for a refreshing summer soup.
If you try this Creamy Leek Soup Recipe, tag @LivingSweetMoments. I love seeing your creations!
Creamy Leek Soup Recipe
Ingredients
- 4 large leeks white and light green parts only, cleaned thoroughly and chopped
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 5 cups vegetable stock use chicken stock if not vegetarian
- Salt to taste
- White pepper to taste
- Chopped fresh chives for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped leeks and sauté for 5–7 minutes, stirring occasionally, until softened but not browned.
- Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste.
- Slowly pour in the vegetable stock while stirring to prevent lumps.
- Bring to a gentle simmer and cook for 20 minutes, or until the leeks are very tender.
- Season with salt and white pepper to taste.
- Carefully blend the soup until completely smooth using a blender or immersion blender.
- If using a standard blender, work in batches and do not overfill with hot liquid.
- For an extra silky texture, strain the soup through a fine mesh sieve (optional).
- Serve hot or chilled, garnished with chopped chives.
Notes
- For vegan: use vegetable stock.
- For gluten-free: substitute the flour with gluten-free flour or 1 tablespoon cornstarch slurry.
- This soup can be served warm or cold, similar to a lighter vichyssoise.
- Thoroughly wash leeks, as dirt loves hiding between the layers.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Frequently Asked Questions
Can I make leek soup ahead of time?
Yes. This soup can be made ahead and stored in the refrigerator for up to 3 days.
Can I serve this soup cold?
Yes. This creamy leek soup can be served hot or chilled, similar to a lighter vichyssoise.
Is this leek soup dairy-free?
Yes. This recipe is naturally dairy-free because it does not use milk, cream, or butter.
How do I make it gluten-free?
Use gluten-free flour or a cornstarch slurry instead of all-purpose flour.
You May Also Like
Slow Cooker Cream of Chicken & Leek Soup
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 🙂