As Autumn firmly takes hold here, and there is a fresh wind blowing around the roof tops, we are beginning to turn to warm soups for lunch or dinner.
Leek soup is one of the most simple and, to my mind, the most delicious of soups. It is the family turn-to, the soup that children are raised on, the soup that can be served for dinner with friends or for a simple lunch for one.
Leeks are on our markets now, the first of the long winter crop. The very slender leeks are used as a starter in a vinaigrette, the larger ones are for soups and cooking as a vegetable to accompany meat.
To make enough of this delicious soup for four people, you simply need:
Two large leeks, or three medium
two potatoes
some chicken broth or stock
salt and pepper
a knob of butter
a dash of cream
Peel the potatoes, and strip the leeks of their outer leaves. Cut the potatoes into cubes, and the leeks into slices, discarding any of the darker green tops to the leaves and the roots.
In a pan, melt the butter and gently warm the vegetables without letting them colour. Once they are starting to cook, pour in your chicken broth, and some water, and milk. If you prefer not to use chicken stock, you can make the soup with just the milk and water. In all you’ll need about 1 litre or 2 pints of liquid.
Let the vegetables simmer for about 20 minutes then blend thoroughly. I like this soup to be extremely smooth. Add salt and pepper to taste, and a little cream. Serve in bowls with some chopped parsley or chives sprinkled over.
Voila! Maximum thirty minutes in the kitchen, and if you want to make more and keep some in the fridge for the next day, it will be even better! Bon appetit!
25 comments
Would you believe that I have never eaten leek soup!
It sounds delicious, I shall certainly give it a try.
Sharon – this sounds so delicious and I love the simplicity of making it. I look forward to trying it soon. Thanks for sharing!
do you strain your soup??? i made it but it was lumpy… i put it in a food processor the mix but didn’t come out “smooth”… how do you do that??? thanx…
This will accompany a small rib eye steak at my table tonight. Mr. B will be so surprised. Merci!
I make a similar soup using Spanish or Vidalia onions rather than leeks; and, being American, often add crisp bacon and a sprinkle of grated cheese. Yours sounds delicious and less fattening. Soup seems the soul of the table this time of year, and with temperatures flirting with frost these last few nights, I will be cooking up a batch of yours for lunch sometime soon. Thank you for sharing your recipe, Sharon.
I’ve been looking for a simple potato leek soup recipe…thank you for sharing yours. Can’t wait to try. Off to get some leeks. 🙂
Sharon this leek sop sounds and looks so delicious for this tome of year! Thank you for sharing with us!
xoxo
Karen
The Arts by Karena
Oh dear, still not awake …leek soup for this time of year!
Thanks for the Easy Recipe! MC
THAT will be on my MENU for TONIGHT!
SO simple………LOve this………..did I ever mention to YOU I am making Leather bound cookbooks for my SONS?Bought the books a few years ago……They are BIG.Have been thinking how I would divide the pages……..think I have finally figured that one out!It has been called my WINTER PROJECT by me so I shall be starting soon………..after I paint the BOYS room PALAIS ROYAL GREY!
Your recipes will be apart of these books………….AND I THANK YOU VERY MUCH!
XOXO
Sounds delicious. We love soup around here.
I have never had leeks before & I am very anxious to try this. Very soothing I’m thinking. Thank you for the recipe. X
I make cold Vichesois (sp) using Leeks in the summer. My husband’s favorite !
Can’t wait to try your receipe soon. Yummy
yummy + i will cook tonight + thanks. xxpeggybraswelldesign.com
OMG, how do you find time to COOK? I am amazed at all you do, seriously.
Also, seriously, I love Leek Soup and I’m going to do yours over the weekend.
It is most definitely Fall in Houston so “Soup’s On” is a good thing.
Sending love….
forgot to mention, I grow my own parsley (I know you are shocked!), so this will be added.
This sounds so good, and simple too, even better!
I love leek soup, do you put it in a blender? I top it with crisp bacon.
Love Tarrogon on chicken with lemon and crushed pepper.
Thanks for the tips — yvonne
Oh…I can’t wait to try your recipe soon! Thank you Sharon for sharing with us!
Greetings from Montevideo,Uruguay.
The weather is finally going to cool down this week; the french leek soup will be the perfect celebration for the cooler weather! Thank you for sharing it with us! All the best, Rié
It sounds delicious and so easy to make as well. We lovesoup in our family so we’ll definitely have a go with this one. Thank you so much Sharon.
Take care and have a lovely Monday.
Charlie
xx
Hi Sharon – I made your leek soup this past weekend. I bought fresh leeks and golden potatoes at our local farmer’s market and couldn’t wait to make the soup. Mid-October in Pennsylvania is beautiful with its multi-colored leaves and the cooler weather, and this soup seemed perfect. I doubled the recipe because we like leftovers. It is wonderful – thank you so much! amy
can’t wait to try this Sharon. we watched a movie about Burgandy last night (wine) and I just want to come back to France (anywhere!) so badly! it was just beautiful..the wonderful old rock houses in the rolling countryside..just lovely!
I like to make this in the summer and serve it chilled. Just last week I made a soup with leeks and chicken. It’s called cock a leekie! Apparently a Scottish recipe. Hmmm…or maybe it’s Irish. I don’t remember. It was tasty.
What an elegant-looking bowl of soup. It reminds me that beauty doesn’t really take a lot more effort but fees the soul so wonderfully. Thank you for continued inspiration.
Madeleine.x