Creamy Leek Soup
Updated Feb. 3, 2023
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 4large leeks, white and light green parts only, cleaned and sliced
- 4garlic cloves, minced
- 7cups chicken stock, vegetable stock or water
- ½cup basmati rice
- 1bay leaf
- Salt and freshly ground pepper
- Pinch of cayenne (optional)
- ½cup milk, plain yogurt or a combination of milk and creme fraiche
- Chopped chives and/or croutons
Optional
For Garnish
Nutritional analysis per serving (6 servings)
269 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 10 grams protein; 943 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
- Step 2
Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.
- Advance preparation: The soup will keep in the refrigerator for 3 to 4 days.
Private Notes
Comments
Very comforting soup. Subbed 1 small white potato for 1/2 the basmati rice. Used 6 cups of chicken stock and 1/2 cup white wine. This soup is very creamy; doesn't seem to need cream or creme fraiche. Lovely soup.
This is my favourite soup recipe. I add red chili flakes when serving which adds a nice heat to it.
I want to add that I like the idea of using rice instead of potatoes because I think that will make this recipe freeze better.
this soup is a new favourite for my family and i. two younger siblings who are picky eaters simply loved it, finished the entire thing in a day.
This was excellent! used about 4 cups of stock and 1.5-2 cups of water and that was the perfect liquid ratio ( having more stock than water really helped the flavor). Add plenty of pepper at the end / continue tasting as you add to get it perfect. I’m happy I excluded the dairy, it was great without it.
Added a few thyme pieces when adding garlic and one medium russet potato with liquid and reduced the rice by half. Finished w chives and creme fraiche. Delicious!
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