Get ready to cozy up with a warm, comforting bowl of creamy leek soup! Leeks are one of the most underrated ingredients in the kitchen, but when blended with rich and creamy bases, they become a truly divine combination. Whether you’re looking for a classic, comforting soup or something a little more adventurous, we’ve got you covered. In this article, we’ll be sharing 20 deliciously comforting creamy leek soup recipes that are sure to become new favorites.
From the simplicity of Classic Creamy Potato Leek Soup to the bold flavors of Spicy Thai Coconut Leek Soup, there’s something for everyone on this list. And the best part? Each and every one of these soups is a perfect excuse to get creative with your cooking and add your own personal touch. So go ahead, grab a spoon, and let’s dive into the wonderful world of creamy leeks!
Classic Creamy Potato Leek Soup
This comforting soup is a perfect blend of tender potatoes, sweet leeks, and creamy goodness, making it a staple for any occasion. With its rich flavor profile, you’ll be craving more!
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced (white and light green parts only)
– 4 tablespoons butter
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
2. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the diced potatoes, salt, and pepper. Cook for an additional 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
5. Stir in heavy cream and remaining butter until smooth.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Roasted Garlic and Leek Soup
Roasted Garlic and Leek Soup Recipe
Savor the rich flavors of roasted garlic and leeks blended into a creamy, comforting soup perfect for chilly evenings.
Ingredients:
– 2-3 heads of garlic
– 2 large leeks (white and light green parts only)
– 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. Preheat oven to 400°F (200°C).
2. Cut the tops off the garlic heads, leaving the cloves exposed.
3. Place the leeks in a large bowl, trimming any tough ends or woody stems.
4. In a separate bowl, toss the garlic heads with olive oil, salt, and pepper until coated.
5. Roast the garlic for 45-50 minutes, or until tender and caramelized.
6. Meanwhile, roast the leeks for 20-25 minutes, or until softened and lightly browned.
7. Blend the roasted garlic and leeks in a blender or food processor until smooth.
8. Add broth, heavy cream, salt, and pepper to the blended mixture.
9. Simmer the soup over medium heat for 10-15 minutes or until heated through.
10. Taste and adjust seasoning as needed.
11. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Cheesy Leek and Cauliflower Soup
A rich and comforting soup that combines the sweetness of leeks with the earthiness of cauliflower, all wrapped up in a velvety cheese sauce. Perfect for a chilly evening or as a starter for your next dinner party.
Ingredients:
– 2 large leeks, cleaned and sliced
– 1 head of cauliflower, broken into florets
– 4 tablespoons butter
– 1 onion, chopped
– 1/2 cup all-purpose flour
– 2 cups chicken or vegetable broth
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the leeks, onion, and cauliflower. Cook until the vegetables are tender, about 10 minutes.
2. Sprinkle the flour over the vegetables and cook for 1 minute.
3. Gradually add the broth, whisking continuously. Bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Stir in the cheddar cheese until melted and smooth. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: 20-25 minutes
Spicy Thai Coconut Leek Soup
This creamy and aromatic soup combines the sweetness of leeks with the spicy kick of Thai red curry paste, all wrapped up in a rich coconut milk broth. Perfect for a cozy night in or a light lunch.
Ingredients:
– 2 medium leeks, white and light green parts only
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 2 cups chicken or vegetable broth
– 1 cup coconut milk
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic and cook, stirring occasionally, until fragrant (1 minute).
2. Add leeks and cook, stirring occasionally, until tender (5 minutes).
3. Stir in curry paste and cook 1 minute.
4. Add broth, coconut milk, cumin, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Smoky Bacon and Leek Soup
A rich and savory soup that combines the smokiness of bacon with the subtle sweetness of leeks.
Ingredients:
– 6 slices of smoky bacon, diced
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2 cloves of garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy. Remove from pot with a slotted spoon.
2. Add chopped leeks and minced garlic to the pot. Cook until leeks are tender and lightly browned, about 10 minutes.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 15-20 minutes or until leeks are very tender.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 30-40 minutes
Vegan Leek and White Bean Soup
This comforting soup is a perfect blend of flavors, featuring sweet leeks, creamy white beans, and aromatic spices. Serve with crusty bread for a satisfying meal.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped leeks and cook until tender, about 10 minutes.
5. Stir in the cannellini beans, vegetable broth, and thyme.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
French Onion and Leek Soup
Savory and rich, this French Onion and Leek Soup is a classic comfort food dish that’s perfect for a chilly evening. With its caramelized onions and sweet leeks, it’s a flavorful and aromatic soup that’s sure to please.
Ingredients:
– 2 large onions, thinly sliced
– 2 medium leeks, white and light green parts only, sliced
– 2 tablespoons butter
– 1/4 cup dry white wine (optional)
– 6 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally, about 20-25 minutes.
2. Add sliced leeks to the pot and continue cooking for another 5 minutes, or until they’re tender and lightly browned.
3. Add white wine (if using) and stir to deglaze the pan, scraping up any browned bits from the bottom. Bring mixture to a simmer.
4. Add chicken broth and bring soup to a boil. Reduce heat and let simmer for 15-20 minutes or until flavors have melded together.
5. Stir in heavy cream or half-and-half (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 45-50 minutes
Curried Leek and Sweet Potato Soup
This aromatic soup combines the sweetness of roasted sweet potatoes with the savory flavor of curried leeks, perfect for a cozy evening meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 medium leeks, cleaned and sliced into thin rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
4. Add sliced leeks, minced garlic, cumin, and curry powder. Cook for an additional 2-3 minutes.
5. Pour in broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
6. Stir in roasted sweet potatoes and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-45 minutes
Leek and Mushroom Bisque
This rich and flavorful bisque is perfect for a chilly evening or as an appetizer for a special occasion. With its velvety texture and depth of flavor, it’s sure to impress your guests.
Ingredients:
– 2 large leeks, white and light green parts only, chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped leek and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
3. Add the chopped onion and cook until translucent, about 3 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 30-40 minutes
Chicken and Leek Soup with Dumplings
A classic comfort food recipe that’s perfect for a chilly day. This soup is packed with tender chicken, flavorful leeks, and soft dumplings that will warm your heart.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium leeks, chopped (white and light green parts only)
– 4 cups chicken broth
– 1/2 cup all-purpose flour
– 2 tablespoons butter
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Dumpling ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup heavy cream
Instructions:
1. In a large pot or Dutch oven, sauté the chopped leeks in butter until softened.
2. Add the chicken and cook until browned, then add the broth, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
4. Meanwhile, prepare the dumplings by mixing flour, baking powder, and salt in a bowl. Add heavy cream and mix until a sticky dough forms.
5. Drop spoonfuls of the dough into the soup and cook for an additional 10-15 minutes or until the dumplings are cooked through.
6. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Leek and Corn Chowder
This hearty chowder is a perfect blend of sweet corn, savory leeks, and creamy potatoes. A comforting and flavorful meal for any occasion.
Ingredients:
– 2 medium leeks, chopped (white and light green parts only)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 medium potatoes, peeled and diced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, sauté leeks, onion, and garlic in a little oil until tender.
2. Add corn kernels and cook for an additional 2 minutes.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat, add diced potatoes, and simmer for 15-20 minutes or until potatoes are tender.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Lentil and Leek Soup with Turmeric
This comforting soup is a perfect blend of creamy lentils, sweet leeks, and the warmth of turmeric. It’s a nutritious and flavorful meal that’s ready in under an hour.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium leeks, cleaned and chopped (white and light green parts)
– 2 cloves garlic, minced
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 teaspoon ground turmeric
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, sauté the leeks, garlic, and onion in a little water until softened.
2. Add the lentils, broth, and turmeric. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs.
Cooking Time: 40-50 minutes
Leek and Spinach Soup with Lemon
A bright and refreshing take on classic leek soup, this recipe adds a burst of citrus flavor from freshly squeezed lemon juice. Perfect for a light and nourishing meal or as a starter for your next dinner party.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2 cloves of garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1/4 cup fresh spinach leaves
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped leeks and garlic in a little bit of oil until softened.
2. Add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender or transfer soup to a blender to puree until smooth.
4. Stir in heavy cream and spinach leaves; cook for an additional 5 minutes.
5. Season with lemon juice, salt, and pepper to taste.
Cooking Time: 30-35 minutes
Creamy Leek and Asparagus Soup
This rich and creamy soup is a perfect springtime treat, showcasing the sweet flavors of fresh asparagus and the subtle pungency of leeks. With just a few simple ingredients, you can create a comforting and flavorful meal.
Ingredients:
– 2 medium leeks, cleaned and chopped
– 1 pound fresh asparagus, trimmed
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped leeks in butter until softened, about 5 minutes.
2. Add the fresh asparagus and cook for an additional 3-4 minutes, or until tender.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 30 minutes
Leek and Parsnip Soup with Thyme
This creamy soup is a perfect blend of sweet and savory flavors, with the added warmth of thyme. It’s a simple yet satisfying meal for any time of year.
Ingredients:
– 2 large leeks, white and light green parts only
– 2 medium-sized parsnips, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 sprigs fresh thyme
– Salt and pepper to taste
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 chopped onion and cook for an additional 3-4 minutes.
3. Add the chopped parsnips, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in the heavy cream or half-and-half and add the fresh thyme sprigs.
6. Serve hot, garnished with additional thyme if desired.
Cooking Time: 30-35 minutes
Leek and Tomato Basil Soup
This creamy soup combines the sweetness of tomatoes with the pungency of leeks, all tied together by a hint of fresh basil. Perfect for a cozy evening meal or as a starter for a special occasion.
Ingredients:
– 2 large leeks, cleaned and chopped
– 3 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon fresh basil, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped leeks and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the diced tomatoes, chicken broth, and heavy cream or half-and-half.
5. Bring to a simmer and let cook for 20-25 minutes or until the soup has thickened slightly.
6. Stir in the chopped basil and season with salt and pepper to taste.
7. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 30-40 minutes
Leek and Carrot Ginger Soup
This creamy and comforting soup is a perfect blend of sweet and savory flavors, with the added zing of fresh ginger. It’s an ideal recipe for a chilly evening or as a starter for a special occasion.
Ingredients:
– 2 large leeks, cleaned and chopped
– 4 medium carrots, peeled and chopped
– 2 inches fresh ginger, grated
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, sauté the leeks in a little oil until softened, about 5 minutes.
2. Add the chopped carrots, grated ginger, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
3. Use an immersion blender to puree the soup until smooth, or allow it to cool and blend in a food processor.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 25-30 minutes
Leek and Pumpkin Soup with Sage
A warm and comforting soup that celebrates the flavors of fall, featuring caramelized leeks and roasted pumpkin, finished with a hint of sage.
Ingredients:
– 2 large leeks, white and light green parts only
– 1 small to medium-sized pumpkin (about 1 lb), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 sprigs of fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add cubed pumpkin and cook for an additional 2-3 minutes.
4. Roast leeks in the oven with some olive oil, salt, and pepper until caramelized, about 20-25 minutes.
5. In a blender or food processor, puree roasted leeks, cooked pumpkin mixture, and broth until smooth.
6. Add heavy cream or half-and-half (if using) and blend until combined.
7. Stir in fresh sage leaves. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Leek and Barley Soup with Herbs
This creamy soup is a perfect blend of sweet leeks, nutty barley, and fresh herbs, making it a great comfort food for any occasion. With its soothing flavors and textures, it’s sure to become a family favorite.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 cup pearl barley
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)
Instructions:
1. In a large pot, heat the oil 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, about 10-12 minutes.
4. Add the barley, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the barley is tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-45 minutes
Leek and Zucchini Soup with Parmesan
Leek and Zucchini Soup with Parmesan: A Light and Refreshing Summer Treat
This creamy soup combines the subtle sweetness of leeks and zucchinis with the nutty flavor of Parmesan cheese, perfect for a warm summer evening.
Ingredients:
– 2 medium leeks, cleaned and chopped
– 1 medium zucchini, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, sauté the leeks in a little bit of oil until softened, about 5 minutes.
2. Add the chopped zucchini and cook for an additional 3-4 minutes, until tender.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the vegetables are very 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 and Parmesan cheese until well combined. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 35-40 minutes
Summary
Get cozy with these 20 creamy leek soup recipes, each one a deliciously comforting twist on the classic. From rich and cheesy to spicy and smoky, there’s something for every taste and dietary preference. Discover how to incorporate potatoes, garlic, cauliflower, Thai coconut, bacon, white beans, French onion, sweet potatoes, mushrooms, dumplings, corn, lentils, spinach, asparagus, parsnips, tomatoes, carrots, pumpkin, barley, and zucchini into your creamy leek soups.
