Best 16 Leek Cream Soup Recipes

CREAM OF LEEK SOUP

Steps:

• Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)

Steps:

• Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
• In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
• Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

WINNING CREAM OF LEEK SOUP

Steps:

• Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.

CREAM OF CHICKEN & LEEK SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
• Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
• Return to heat and stir until mixture comes to the boil.
• Return vegetables to saucepan.
• Using a stick blender process until thick and creamy - or use a food processor.
• Return to heat and add chicken and parsley heat through and serve.

CREAM OF ASPARAGUS AND LEEK SOUP

Steps:

• Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
• In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
• Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
• Puree the soup in small batches adding the remainder of the stock.
• In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
• Serve immediately.

EASY CREAMY NO-CREAM POTATO LEEK SOUP

Steps:

• Bring 7 cups of water with 1/2 tsp. salt to a boil.
• Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.
• Wash leeks carefully, and chop into medium sized pieces.
• When water is boiling, add potatoes and leeks.
• Turn down heat and simmer, covered for 30 minutes.
• Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.
• Puree until smooth.
• Add butter and blend until smooth.
• Return soup to pot and bring to a boil.
• Add reserved cooking water until soup reaches desired consistency (I like to leave it thick).
• Season to taste with salt and pepper and serve.
• Reheats very well.

POTATO LEEK SOUP (NO MILK OR CREAM)

Steps:

• In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
• Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
• In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.

CREAM OF LEEK SOUP WITH ONIONS

Steps:

• In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
• Stir in flour; mix well.
• Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
• Stir in half and half and optional cheese, if using it. Heat through.
• Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
• Return to hot pot. Serve.

NO CREAM CREAMY LEEK & POTATO SOUP - LIGHT

Steps:

• 1. (this part is optional but adds a nice leek flavor to the broth) Bring leek greens, broth and water to a oil in a large saucepan over high heat. Reduce heat to low, cover and simmer for 20 min. pour the broth thru a fine mesh strainer into a med. bowl, pressing on the solids to extract as much liquid as possible, and set aside. Discard the solids in the strainer and rinse saucepan. 2. Combine the light and white green leek parts, onion, 1/8 tsp salt in saucepan with coconut oil spray. Cover and cook over med-low heat, stirring occasionally, until the onion is softened, 8-10 min. (be careful not to overcook as this can overcook the onions/leeks and the soup will not be light 'potato' color tho will taste great) 3. Uncover, increase heat to high, stir in the reserved broth, potato, thyme sprig and bay leaf and bring to a boil. Reduce heat to low and simmer until potato is tender about 15 min. 4. Remove thyme sprig and bay leaf. In 2 batches process the soup in a blender until completely smooth 2 min. Return to saucepan, heat to a simmer. Season w salt and pepper.

CREAM OF CAULIFLOWER AND LEEK SOUP

Steps:

• Using a 4 quart sauce pan, heat the olive oil over medium heat.
• Add the cleaned leeks, onion and sea salt.
• Sauté these together for 5 minutes or until the onions are translucent.
• Add the garlic and stir well for about 1 minute.
• Add the cauliflower and vegetable stock. Cover and bring to a boil.
• Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
• Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
• Add the coconut milk. Puree, add the rosemary and cumin and blend again.
• Taste your soup and add more salt if you feel it needs it.
• This soup is best eaten warm, so when you reheat it don't boil it.
• Bon Appetit.

CREAM OF MUSHROOM AND LEEK SOUP

Steps:

• 1. Wash leeks very well; slice and use white and green tender parts only. Sauté leeks in 1/2 cup butter until tender but not brown.
• 2. Add the mushrooms to the leeks and sauté mushrooms until soft, about 10 min. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add additional salt and pepper to taste. Simmer for 10 min.
• 3. Serve with a sprinkling of parsley.

CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP

Steps:

• Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.
• Melt the butter and cook the vegetables under cover without browning them.
• Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.
• Rub the soup through a sieve or whirl in a blender.
• Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used).
• Season with salt and pepper.
• Stir in the cream, correct seasoning, and serve garnished with croutons.

FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)

Steps:

• Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl.
• Cover and microwave on high for 20 minutes.
• Have the hot stock ready and add to the cooked vegetables.
• Cook for a further 5 minutes, then add salt and pepper to taste.
• Blend till smooth in blender.
• Enjoy.
• This recipe is a real work-horse; you can ring the changes using other vegetables, like celery, carrot, etc.
• Just use them instead of the leeks and you'll have'cream of celery','cream of carrot'whatever.
• You can make it part-chunky or smooth in the blender.

LEEK-AND-PARSNIP SOUP WITH CAVIAR AND BLACK-PEPPER CREAM

Steps:

• Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.
• Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.
• Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.
• Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).
• Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.
• Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

LEEK-GRUYERE CREAM SOUP

Steps:

• In a large kettle or Dutch oven combine 4 cups of the chicken broth, the leeks, mushrooms, fines herbes, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until leeks are tender. Cool slightly.
• Place one-third of the leek mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining leek mixture. Return all of the smooth leek mixture to the kettle or Dutch oven; stir in 1 cup of the remaining chicken broth.
• Combine the remaining 1 cup of the chicken broth and the flour until smooth. Stir into hot broth mixture along with shredded cheese and parsley. Cook and stir until slightly thickened and bubbly and cheese melts. Stir in whipping cream; heat through.
• If desired, garnish with additional sliced leeks.