As the temperatures drop and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to lift our spirits. And when it comes to winter comfort foods, few ingredients are as versatile or delicious as the humble leek. Whether you’re looking for a classic potato-based soup or something more adventurous, we’ve got you covered with these 20 creamy leek soup recipes.
From rich and indulgent cheesy soups to lighter, brighter options featuring vegetables like cauliflower and sweet potatoes, there’s a leek soup on this list that’s sure to become your new go-to for cold winter nights. And the best part? Many of these recipes can be made ahead of time, making them perfect for busy weeknights or special occasions.
Classic Potato Leek Soup
A comforting and flavorful soup that’s perfect for a chilly evening, this classic potato leek soup is a staple of French cuisine.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 cloves garlic, minced
– 2 large potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or whole milk
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute.
3. Add chopped leeks and cook until they’re tender and lightly browned, about 10-12 minutes.
4. Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
5. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
6. Stir in heavy cream or whole milk. Season with additional salt and pepper if needed.
7. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 30-40 minutes
Creamy Leek and Cauliflower Soup
A rich and comforting soup that showcases the sweet flavors of leeks and cauliflower, perfectly balanced with a hint of creaminess.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add chopped leeks and cook until they start to soften, about 5-7 minutes.
3. Add cauliflower florets and cook for an additional 5 minutes, or until tender.
4. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Use an immersion blender (or transfer soup to a blender) to puree the soup until smooth.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 40-45 minutes
Leek and Mushroom Soup
This rich and comforting soup is a perfect blend of earthy leeks, meaty mushrooms, and creamy broth. Serve it with crusty bread for a satisfying meal.
Ingredients:
– 2 large leeks, white and light green parts only, chopped
– 1 tablespoon butter
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
3. Pour in the broth and bring the mixture to a simmer. Reduce the heat and let it cook for 10-12 minutes or until the leeks are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend it in a blender.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Cheesy Leek and Potato Soup
A comforting and flavorful soup that’s perfect for a chilly evening. This recipe combines the sweetness of leeks with the heartiness of potatoes, all wrapped up in a rich and creamy broth.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2-3 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 1 tsp dried thyme
– Salt and pepper to taste
– Optional: crusty bread for serving
Instructions:
1. In a large pot, sauté the chopped leeks and onion in a little bit of oil until tender.
2. Add the diced potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 30-40 minutes
Spicy Leek and Carrot Soup
This spicy soup is a vibrant and flavorful twist on traditional carrot soups, with the added depth of sautéed leeks. Perfect for a chilly evening or as a comforting pick-me-up any time of year.
Ingredients:
– 2 large leeks, white and light green parts only, sliced into 1-inch pieces
– 4 medium carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro or parsley, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high. Add leeks and cook until tender, about 5 minutes.
2. Add onion, garlic, cumin, paprika, and cayenne. Cook until onion is translucent, about 3-4 minutes.
3. Add carrots, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Purée soup with an immersion blender or transfer to a blender in batches.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with herbs if desired.
Cooking Time: Approximately 30-40 minutes
Leek and Bacon Soup
This comforting soup combines the sweetness of leeks with the smokiness of bacon, all wrapped up in a rich and creamy broth.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 6 slices of bacon, diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon.
2. Add butter to the pot and sauté the chopped onion until softened.
3. Add the chopped leeks and cook until they’re tender and lightly browned.
4. Pour in the broth and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
6. Stir in the heavy cream or half-and-half and adjust seasoning as needed.
7. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 25-30 minutes
Vegan Leek and Lentil Soup
This hearty soup is a perfect blend of comforting flavors and nutritious ingredients, making it a staple for any vegan diet. With the sweetness of caramelized leeks and the earthiness of red lentils, this recipe will warm your heart and belly.
Ingredients:
– 2 large leeks, white and light green parts only
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add leeks and cook, stirring occasionally, until caramelized, about 20 minutes.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in lentils, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 45-50 minutes
Leek and Chicken Noodle Soup
A comforting and flavorful soup that’s perfect for a chilly evening, this recipe combines the sweetness of leeks with the richness of chicken and noodles.
Ingredients:
– 1 large onion, chopped
– 2 large leeks, chopped (white and light green parts only)
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 4 cups chicken broth
– 1 cup all-purpose flour
– 2 tablespoons butter
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces egg noodles
Instructions:
1. In a large pot, sauté the chopped onion and leeks in butter until tender.
2. Add the chicken to the pot and cook until browned, about 5 minutes.
3. Sprinkle flour over the chicken and cook for 1 minute.
4. Gradually add the chicken broth, whisking continuously.
5. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
6. Stir in thyme, salt, and pepper.
7. Cook egg noodles according to package instructions and serve with the soup.
Cooking Time: 25-30 minutes
Roasted Garlic and Leek Soup
Roasted Garlic and Leek Soup Recipe
Transform simple leeks and garlic into a rich and creamy soup that’s perfect for any occasion.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 4-6 garlic cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss leeks and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until leeks are tender and caramelized.
3. Sauté chopped onion in a large pot over medium heat until translucent.
4. Add roasted leek mixture to the pot, along with broth and heavy cream or half-and-half. Bring to a simmer.
5. Purée soup with an immersion blender or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 45-50 minutes
Leek and Sweet Potato Soup
This creamy soup is a perfect blend of sweet and savory flavors, with the added bonus of being incredibly easy to make. It’s a great option for a weeknight dinner or a cozy weekend lunch.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 large sweet potato, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
2. Add the diced sweet potato, chopped onion, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-35 minutes
Leek and Spinach Soup
This recipe is a delicious and comforting soup that combines the sweet flavor of leeks with the earthy taste of spinach, all wrapped up in a creamy broth. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 medium leeks, white and light green parts only, chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– Freshly ground black pepper, to taste
– 2 cups fresh spinach leaves
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped leeks and cook until softened, about 5 minutes.
2. Add chopped onion and cook for an additional 2-3 minutes, or until the mixture is tender.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the flavors have melded together.
4. Stir in heavy cream and season with thyme, salt, and pepper.
5. Add fresh spinach leaves and stir until wilted.
6. Serve hot, garnished with additional thyme if desired.
Cooking Time: 25-30 minutes
Curried Leek and Coconut Soup
A creamy and aromatic soup that combines the sweetness of leeks with the warmth of curry spices, all wrapped up in a rich coconut milk base.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the chopped onions and minced garlic in a little oil until softened.
2. Add the chopped leeks, cumin, curry powder, turmeric, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the coconut milk and vegetable broth. Bring to a simmer.
4. Reduce heat and let soup cook for 15-20 minutes or until leeks are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Leek and White Bean Soup
A creamy and comforting soup that’s perfect for a chilly evening. This recipe combines the sweetness of leeks with the creaminess of white beans, all in a rich and flavorful broth.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups chicken or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped leeks and cook until they’re tender and lightly browned, about 10-12 minutes.
4. Add the cannellini beans, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Leek and Corn Chowder
A warm and comforting soup perfect for a chilly evening, this creamy leek and corn chowder is a delicious twist on traditional soups.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups chicken broth
– 1 cup heavy cream
– 1 can (14.75 oz) corn kernels, drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add chopped leeks and onion; cook until tender, about 8 minutes.
3. Add chicken broth and bring to a boil.
4. Reduce heat and simmer for 10-12 minutes or until the liquid has reduced slightly.
5. Stir in heavy cream and corn kernels. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Leek and Tomato Bisque
A creamy and flavorful soup that combines the sweetness of leeks with the tanginess of tomatoes.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 3 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped leeks and cook until tender, about 8 minutes.
2. Add chopped onion and minced garlic; cook for an additional 3-4 minutes or until the mixture is softened.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until the soup has reduced slightly.
4. Stir in heavy cream and canned diced tomatoes. Season with salt and pepper to taste.
5. Simmer for an additional 2-3 minutes or until heated through.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Leek and Barley Soup
This hearty soup is a perfect blend of sweet and savory flavors, with the added nutrition of barley. A comforting bowl on a chilly day!
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup pearled barley
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the chopped onion and leeks in a little oil until tender.
2. Add the minced garlic and cook for an additional minute.
3. Add the pearled barley and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 40-45 minutes, or until the barley is tender.
6. Season with thyme, salt, and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Leek and Butternut Squash Soup
Savor the sweet and savory flavors of this creamy soup, perfect for a cozy evening meal or as a comforting side dish.
Ingredients:
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped leeks and cook until they’re tender, about 10 minutes.
3. Add the chopped butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 35-40 minutes
Leek and Pea Soup
A vibrant and comforting soup that showcases the sweetness of fresh peas and leeks, perfect for a light meal or as a starter.
Ingredients:
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 cup fresh peas
– 4 cups vegetable broth
– 2 tablespoons butter
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped leeks and cook until softened, about 5 minutes.
2. Add fresh peas, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until peas are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-17 minutes
Leek and Cheddar Soup
This rich and comforting soup is a perfect blend of sweet leeks, sharp cheddar, and creamy texture. Serve it as a starter or main course for a cozy dinner.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups chicken broth
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Melt the butter in a large saucepan over medium heat. Add the chopped leeks and cook until tender, about 8-10 minutes.
2. Add the chopped onion and cook for an additional 2-3 minutes until softened.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the grated cheddar cheese until melted.
5. Remove from heat and stir in heavy cream or half-and-half.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Leek and Pumpkin Soup
Warm up with this comforting Leek and Pumpkin Soup recipe! This creamy soup combines the natural sweetness of roasted pumpkin with the savory flavor of caramelized leeks.
Ingredients:
– 1 large leek, white and light green parts only, sliced into thin rounds
– 2 tablespoons butter
– 2 cups pumpkin puree (canned or fresh cooked)
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss leek slices with butter until coated.
3. Spread leeks in a single layer on a baking sheet and roast for 20-25 minutes, or until caramelized and tender.
4. In a large pot, combine roasted leeks, pumpkin puree, chicken broth, and heavy cream or half-and-half.
5. Bring mixture to a simmer and cook for 10-15 minutes, or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Summary
Cozy up with a warm bowl of creamy leek soup this winter. We’ve gathered 20 delicious recipes that showcase the versatility and flavor of this humble ingredient. From classic potato leek soup to spicy leek and carrot soup, there’s something for every taste bud. Discover new ways to use leeks in soups like cheesy leek and potato, vegan leek and lentil, or roasted garlic and leek. Each recipe is a perfect blend of comfort food and culinary creativity, sure to satisfy your cravings on a chilly winter day.