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.
why does it say to remove the lid when using the blender?
Very nice and satisfying winter soup. Cayenne and Red pepper flakes were a bit of nice "heat". I did not add any dairy and thought it quite nice. Was generous with S+P. Would be excellent with a crusty bread and chive garnish.
This is great exactly as written. A little splash of milk was a nice addition, but even without dairy it was creamy and savory with a great depth of flavor. It would make a beautiful first course if one wanted to get fancy, but it stands up as a lovely light dinner on its own.