A bowl of this creamy, silky smooth leek soup recipe will make anyone a fan of leeks. A spring favorite, leeks are pungent vegetables that give this soup a fantastic and distinct flavor.
Commonly used in French dishes, leeks have a strong flavor and aroma that’s similar to that of onions. They make a great addition to dishes like this traditional French soup.
Classic leek soup not only utilizes leeks but potatoes, chicken broth, fresh herbs, and heavy cream as well. To create a lightened-up leek potato soup, we’re using milk instead of cream. Because the potatoes offer their own wonderful creaminess, we can get away with this kind of substitution without affecting the texture of the soup too much.
It’s important to note that leeks are notorious for containing lots of sand and grit in between their leaves. A quick rinse in the sink isn’t sufficient like most other vegetables. Instead, you will need to pull the leek leaves back, leaf by leaf, and rinse very well to make sure you get rid of any hidden grit.
When you’re preparing the leeks, you’ll be discarding the root ends and the dark green ends. The remaining chopped up leek parts will be cooked with potatoes, broth, and herbs until tender, then puréed and combined with milk for a creamy, delicious leek soup that you’ll love!
Cook time: 30 minutes
Prep time: 15 minutes
- 4 medium leeks
- 1/2 large white onion chopped
- 2 medium russet potatoes peeled and cut into cubes
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 4 cups low-sodium chicken stock or vegetable stock
- 1/2 cup whole milk
- Salt and fresh pepper
- Slice the leeks in half, vertically, splitting the leeks into 2 halves. Rinse the leeks under water, pulling each leaf back to rinse under water very well. You want to make sure you get rid of all hidden sand and grit in between the leaves. Once washed, remove the root ends and dark green parts of the leeks. Chop the leaves into small pieces.
- To a large pot over low heat, add the butter and wait for it to melt. Once melted, add the flour and stir to create a paste-like substance.
- Pour in the broth, leeks, onion, and potatoes. Stir everything together and bring to a boil. Once boiling, lower the heat to medium-low, cover with a lid, and allow the mixture to cook for about 25 minutes, or until the potatoes are tender.
- Use an immersion blender (or transfer the soup to a food processor) and purée the soup until smooth. Pour in the milk and cook for another few minutes. Season with salt and pepper.
Recipe adapted from skinnytaste.com