Leek soup is a classic soup, both sweet and savory. Ideal as a starter or light dish, this simple recipe highlights the subtle flavor of leeks. Enhanced with potatoes for a velvety texture, this soup is comforting and easy to make. Whether served with a touch of cream or plain, it's sure to become a kitchen favorite.
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Preparing vegetables Wash and chop the leeks. Peel and chop potatoes. Chop the onion.
Bring back In a large saucepan, melt the butter and add the onion and leeks. Fry for 5 minutes over low heat.
Add the potatoes and pour in the hot stock. Bring to the boil.
Allow to simmer Cover and cook for 20 minutes over medium heat, until vegetables are tender.
Mixer Use an immersion blender to obtain a smooth, creamy texture.
Adjust seasoning Season with salt, pepper and cream if desired.
Serve piping hot with crusty bread or croutons.
For extra creaminess
Add an extra potato or zucchini for an even smoother texture.
Replace the crème fraîche with coconut milk for a more exotic, slightly sweet version.
For more flavour
Brown the leeks with a touch of garlic or a pinch of nutmeg.
Add a bouillon cube to intensify the taste.
Add a little grated cheese (Parmesan or Gruyère) just before serving.
Light and dietetic version
Replace the cream with plain yoghurt or fromage blanc 0 %.
Use homemade vegetable broth to control salt and additives.
Gourmet topping
Sprinkle with pumpkin or sunflower seeds for a light crunch.
Add fresh herbs such as parsley or chives for a touch of freshness.
Serve with homemade croutons browned in the oven with a drizzle of olive oil.
Anti-waste tip
Don't throw away leek greens! It can be used in a homemade broth or added to soup for added fiber and nutrients.
With these tips, your leek soup will be even tastier and more to your liking!
This leek soup is a comforting dish, ideal for cooler days. Quick and easy to prepare, it will appeal to the whole family with its velvety texture and delicately fragrant taste. Bon appétit!
3 leeks (white and tender green parts)
2 medium-sized potatoes
1 medium onion
1 liter vegetable or chicken stock
20 g butter or 1 tablespoon olive oil
100 ml crème fraîche (optional)
Salt and pepper to taste
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