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!