Creamy Leek Soup

By Martha Rose Shulman

Updated February 2, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
50 minutes
Rating
5(899)
Comments
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I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.

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Ingredients

Yield:4 to 6 servings

  • 1 tablespoon extra virgin olive oil

  • 4 large leeks, white and light green parts only, cleaned and sliced

  • 4 garlic cloves, minced

  • 7 cups chicken stock, vegetable stock or water

  • ½ cup basmati rice

  • 1 bay leaf

  • Salt and freshly ground pepper

  • Pinch of cayenne (optional)

OPTIONAL

  • ½ cup milk, plain yogurt or a combination of milk and creme fraiche

FOR GARNISH

  • Chopped chives and/or croutons

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

36 grams carbs; 19 milligrams cholesterol; 269 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 943 milligrams sodium; 10 grams protein; 8 grams sugar

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

  1. 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.

  2. 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.

Tip

  • Advance preparation: The soup will keep in the refrigerator for 3 to 4 days.

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Ratings

5 out of 5
899 user ratings
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Comments

Kiesy

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.

Huma

This is my favourite soup recipe. I add red chili flakes when serving which adds a nice heat to it.

Mary

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.

Elle

wonderful. I used 1 teeny potato and 1/3 cup rice, also added a Parmesan rind (obviously). Only used 5 cups water. It was delicious

Ben

why does it say to remove the lid when using the blender?

John Clapp

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.

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