This Creamy Leek Soup is another way to keep us warm and cozy. Perfect for serving before any meals, or if you want to fill the gap before dinner and looking for something warm to keep you going until you hit the table for dinner.
You know you need more soup as soon as the weather starts getting chilly, which is basically when Fall season starts. Here in Vancouver, we get more rain than snow. We are not as cold and snowy as the other provinces but we do have our fair share of cold days too, although more on the rain as well. Soup is probably one of the staple in my house during this time of the year up until early spring. I often have soup in my refrigerator to keep me warm, all day long. I have soup for breakfast, lunch and dinner. I had posted quite a lot of soup in my blog and that a testament how much I love them. They are quite filling warm comfort food. Sometimes I like my soup thick and creamy, and sometimes I prefer the broth style soup, the likes of Minestrone Soup, Chicken Mami, Vermicelli Soup and Chicken Macaroni Soup.
I don’t use Leeks as often as the other vegetables, so when I buy it, I try to maximize the use of it. I recently made my Twice Baked Potato where I used Leeks few stalls of Leeks, even with that I still ended up with few more in my refrigerator. I decided to make it into this Leek Soup, good decision.
This uses simple and easy to find ingredients. The most the you don’t have on hand are probably Leeks, cream and broth but they are all easy to find in grocery. The rest of the ingredients are spices and seasonings. I added cream but if you want to keep it dairy free, just add more broth, or add cooked potato or cauliflower and skip the step where you make a roux. This will adds creaminess without the use of heavy cream.
For the texture, I prefer smooth texture for this one so I used my blender to purée it. You can also use hand held immersion blender. If you prefer chunky, the simply skip the step where you blend it up, either way they are both good, just different texture.
How to Make Creamy Leek Soup
This is the thick and creamy style of soup, so it is quite filling even more with the potato
- Prepare the Leek: Wash the Leeks, cut lengthwise and then cut into small pieces. We’re using the entire stalk, both the white and green parts.
- Cook the Leeks: the Leeks will be cook by sautéing it with butter, garlic and onion until it becomes soft and translucent. At this stage, you are also going to make a roux mixture by adding flour and broth to produce a sticky thick consistency. This is what will make the soup creamy and thick.
- Puree: Since this is a creamy soup, we are joint to purée the mixture. I used blender to do this, you can also use an immersion stick blender. Nor if you prefer chunky instead, then you can skip this step. Simply add the milk and then simmer and season to taste.
- Serve: When you have a leftover bread, I suggest make it into croutons. Croutons are baked crunchy bread usually added on top of salad and soup. I have a video recipe that I left below or you can click HERE
- 2 tablespoon unsalted Butter
- 1 clove minced Garlic
- 1/4 cup chopped Yellow Onion
- 2 tablespoon All-Purpose Flour
- 2 stalks of Leek – washed and thinly sliced
- 1 teaspoon fine Salt – add gradually
- 1/4 teaspoon White or Black Pepper
- 1 teaspoon granulated Sugar
- 2 cups Broth (vegetable or chicken broth)
- 1/2 cup Milk or Cream (or more broth)
- Prepare the Leek: Thoroughly wash the Leeks. Slice lengthwise and cut into small pieces. You are going use the entire stalk, both the green and white parts of the Leeks.
- Make the Roux: in a heated pan, add the butter and swirl the pan or move the butter around using a spoon until is fully melted. Add the minced garlic, chopped onion and leeks and cook for 5 minutes. Add flour and quickly stir until the consistency becomes thick like a paste, about 10 seconds. Gradually add the broth while continuously stirring until the it starts to become smooth. Do not left unattended and do not stop stirring until all the broth has been added and the roux completely dissolved. The consistency should be smooth and thick. Add the salt, pepper and sugar. Add the salt gradually so you can easily adjust it to your preference. When using store bought broth, check the sodium content as this will affect how much salt you need to add. Adjust as necessary.
- Puree: Either transfer the mixture in a blender and puree or use an immersion blender to puree. Return into the pan then add the cream or milk. Simmer for another 5 minutes then taste and adjust seasoning as desired.
- Serve: transfer in a bowl, top with croutons and sprinkle some Parmesan cheese on top (optional).
Serve 2 – 3
Nutritional Information was calculated without croutons
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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