Creamy Leek Soup Recipe
This creamy leek soup recipe is silky, comforting, and surprisingly simple to make with just a handful of ingredients. Naturally dairy-free, vegetarian-friendly, and delicious served hot or chilled.
Servings 4
Calories 178kcal
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
Calories: 178kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 447mg | Potassium: 477mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1493IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 3mg
