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The Best Leek Soup Recipe

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Slow Cooker Leek Soup {Warm & Comforting} The Shortcut Kitchen
Slow Cooker Leek Soup {Warm & Comforting} The Shortcut Kitchen from centslessdeals.com

Description

Leek soup is a classic dish that is perfect for warming up on a chilly day. It is creamy, comforting, and full of flavour. This recipe is easy to make and perfect for a weeknight dinner. It is also a great way to use up any leftover leeks you may have in your fridge.

Prep Time

10 minutes

Cook Time

40 minutes

Ingredients

  • 3 leeks, washed and sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Soup pot
  • Knife
  • Cutting board
  • Immersion blender (optional)

Method

  1. Heat the butter and olive oil in a soup pot over medium heat.
  2. Add the leeks, onion, and garlic and cook until softened, about 10 minutes.
  3. Add the vegetable broth and bring to a boil.
  4. Reduce the heat and let simmer for 20 minutes.
  5. Remove from heat and let cool slightly.
  6. Using an immersion blender or regular blender, puree the soup until smooth.
  7. Return the soup to the pot and add the heavy cream.
  8. Season with salt and pepper to taste.
  9. Cook for an additional 10 minutes over low heat.
  10. Serve hot and enjoy!

Notes

This soup can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. When reheating, be sure to do so over low heat to prevent curdling.

Nutrition Info

  • Calories: 250
  • Protein: 4g
  • Fat: 22g
  • Carbohydrates: 11g
  • Fiber: 2g

Recipes FAQ

What kind of leeks should I use for this soup?

You can use any type of leeks for this recipe. Just be sure to wash them thoroughly before slicing to remove any dirt or debris.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream if you prefer. The soup will be slightly less creamy but still delicious.

Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. When reheating, be sure to do so over low heat to prevent curdling.

Recipe Tips

  • Be sure to wash your leeks thoroughly before slicing to remove any dirt or debris.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • For a slightly sweeter soup, you can add a diced potato to the pot when you add the leeks and onion.

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