leek soup

This creamy potato leek soup is one of our favorite healthy comfort foods! Serve it with crusty bread for a simple, delicious meal. Vegan and gluten-free.

Potato Leek Soup

olive oil (divided)

leeks

sea salt

garlic

white wine vinegar

vegetable broth

Yukon gold potatoes (about 3, chopped)

beans

lemon juice

Dijon mustard

black pepper

pine nuts and parsley

red pepper flakes (optional)

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.

Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.

Brothy Leek, Lamb and Cabbage Soup- a delicious, soul-warming soup that can be made in a Pressure Cooker. Add white beans or leave them out for a low-carb, keto option. Serve with Savory Cheddar Scones!

Brothy Leek, Lamb and Cabbage Soup ( Instapot)

olive oil

leeks, sliced into rings, rinsed, drained.

carrot, diced

celery, diced

garlic cloves, rough chopped

green cabbage, halved, cored,

lamb

chicken broth

salt

pepper

Apple Cider vinegar

thyme

caraway seeds (optional)

cayenne (optional)

bay leaves

———

white beans, drained (see notes for dry)

parsley

grated pecorino

Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.

Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.

Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.

Add canned white beans if using and set to saute function to heat those beans through.  Taste and adjust salt to your liking.

Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)

I purchased a bone in lamb shoulder and cut away the meat and made a broth from the bones and scrapes. I refrigerated the broth overnight, then removed all the hard fat.  I used the lamb broth for the soup base and it turned out perfectly. Love how light and brothy it was.

I have been a fan of yours since I first discovered your enchilada stuffed spaghetti squash. My family is primarily vegetarian so I've only ever tried your vegan recipes, but we made this soup on Easter to have something extra special in light of the quarantine keeping us out of church, the rain keeping us indoors, etc. It was absolutely delicious and such a treat to have this rich, warm soup on a meaningful day. Thank you for helping make our Easter celebration special!

So delicious! I've been making lots of your recipes recently, Sylvia, and they're all amazing. We made chicken stock in our instant pot yesterday, and it was perfect with this. There was half a head of red cabbage in the fridge, so we used that and it turned the soup the most lovely reddish purple. We also added some gf noodles instead of white beans.

I’m a little hesitant to write a review since I altered the recipe but I feel obligated to because my family loved it so much.  We made it with flat iron steak instead of lamb and black eyed peas. The flavor was fantastic.

Love this!!! I can’t believe it took me so long to stumble onto your website. I tried it last night along with your tzatziki recipe and the roasted eggplant. Everything came out delicious. For the soup, I used lamb broth that cooked for half a day. You have a great knack for flavours. Thank you!

Amazing!! Cozy and filling but also didn't feel super heavy.

We loved this soup. I made it stovetop just as directed, other than making my own lamb broth from Christmas dinner's leg of lamb. Since I used the already twice-cooked lamb (once roasted for Christmas dinner, the other simmered in the broth), I cut back on the cooking time. I added the cabbage and the cooked lamb after 30 minutes simmering per steps one and two. I also drizzled the finished soup with some leftover homemade English-style mint sauce. Marvellous!

Very good recipe but I prefer vegetables that are a bit crispy. The meat was very tender. Perhaps cooking the meat for 30 minutes or so and the adding vegetables would result in tender meat and crispy vegetables. Would do again with modifications.

Excellent recipe! Packed with goodness! I'm new to cooking lamb, and so far this is one of my favorite ways to enjoy it. This is a staple for me now. You're the best, Sylvia!

Could only find ground lamb so cooked that up in the instant pot instead. Sadly forgot the cabbage but made it without and it was still delicious! Made for great dinner and lunch several days after. Will definitely make again.

Very good. We raise our own lamb, and so this was the perfect soup for a cool spring day. Made it stove top, browning the lamb first and using homemade lamb broth and organic beans soaked overnight. I expected it to be a bit more “brothy” using an average size head of cabbage. Next time I might go for a smaller head of cabbage or not quite use the whole thing. Nonetheless, it was quite good!

This herby potato and leek soup is perfect for an autumn evening.

Herby zucchini, leek and potato soup recipe

extra virgin olive oil

butter

leeks, thinly sliced

garlic cloves, finely chopped

tbs finely chopped rosemary

potatoes,

zucchinis, thinly sliced

(1.5L) Massel Vegetable Liquid Stock

bay leaf

parmesan,

baby spinach leaves

flat-leaf parsley leaves, chopped

(60 grams) sour cream

tbs each chopped chives & dill sprigs

This Veggie-Packed Potato Leek Soup is perfect for a cold winter day and especially when leeks are on sale! It&#39;s full of veggies and is so warm and delicious!

Veggie-Packed Potato Leek Soup

neutral oil

onion

carrots (thinly sliced)

celery (sliced)

zucchini (chopped)

leeks (chopped)

potatoes

lemon

Sriracha (to taste (optional))

pepper (to taste)

Put a large pot on medium-high heat, heat the oil. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.

When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Turn heat to medium-low and let sit until veggies are soft - about 30 minutes.

Use an immersion blender to puree ⅔ of the soup. If you don’t have an immersion blender, you can use a regular blender working in batches.

Coconut Curry Soup with leeks is a healthy soup recipe made in the Instant Pot. With one substitution this easy soup recipe can be made vegan or vegetarian.

Coconut Curry Leek Soup

leeks (tough green parts removed and remaining thinly sliced and thoroughly rinsed)

garlic (minced)

carrot (chopped)

celery (chopped)

chicken broth (or substitute with vegetable broth if wanting to make recipe vegetarian

curry

lite coconut milk (1 can)

Heat olive oil in base of Instant Pot on saute mode. Once hot, add leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. Remove and set aside.

Add garlic, carrots, and celery to hot pot and saute until soft, about 5 minutes.

Add sauteed leeks along with chicken broth, curry, salt and pepper back to the Instant Pot. Close lid and cook on high pressure for 8 minutes. When done, release pressure and open lid.

Use an immersion blender to blend until smooth. Stir in coconut milk and stir until heated through.

This healthy Potato Leek soup is a simple classic recipe made with potatoes, leeks, garlic and broth - a smooth and creamy vegetarian soup!

Healthy Potato Leek Soup

sour cream

watercress (for serving)

Toast/crostini (for serving)

Heat the oil in a large stockpot or dutch oven over medium heat.

Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes. Next, add the garlic, potatoes, thyme, salt and pepper, and cook for about 5 minutes.

Add the vegetable broth and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and adjust seasoning to your taste.

Serve with fresh watercress and toast, if desired

Leek and Potato Soup

tbsp (30 grams) butter

garlic (, large, finely minced)

(185 ml) cream (, heavy/thickened (sub milk))

tsp black pepper

bread (,

tbsp

Salt

Chives (, finely chopped)

Extra cream (,

Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it&#039;s simmering gently.

Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Add salt and pepper, then stir through cream.

Serve, drizzled with cream and sprinkled with chives and croutons.

Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

Croutons

Leeks, they’re more than just the fancy relatives of onions and garlic. We especially love them cooked in butter and blended into this rich and creamy soup.

Leek Soup

salted butter, (1 stick)

yellow onion, chopped

garlic cloves,

sea salt,

garlic powder

onion powder

chicken stock

water

chicken

chickpeas,

Parmesan cheese,

heavy cream

fresh chives or flat leaf parsley, minced, for garnish (optional)

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Melt the butter in a large stock pot or Dutch oven over medium heat. Add the leeks, onion, and garlic and cook, stirring often, until the leeks are tender, about 10 minutes.

Stir in the salt, pepper, garlic powder, onion powder, thyme, chicken stock, water, bouillon, and chickpeas. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the chickpeas are very soft.

Remove and discard the thyme. Use an immersion blender to blend the liquid directly in the pot until smooth. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.) Stir in the parmesan and cream, until the cream is warmed through.

Ladle the soup into bowls and garnish with parmesan and chives or parsley, if using.

I rarely leave reviews but this soup is super! Great flavor and you dont need the heavy cream (or Greek yoghurt) because its delicious without. Im trying to keep some weight off and this is perfect without any added calories

SO delicious!! If you're searching for a great leek soup that doesn't include potato -- this is it. I subbed in rosemary, and also fried up some crispy rosemary chickpeas (in olive oil) to top the soup. Really a winner, will definitely make this again and again!

Excellent Recipe. Easy to make, and extremely tasty.  Topped off white truffle oil and freshly toasted Ciabatta bread squares.

Bought 3 big leeks at farmers market and googled what to do with them. I was skeptical but followed recipe exactly (ok maybe Im an little heavy handed on herbs/ spices) except it didnt really need a cup of cream so I added a dash and will use Greek yogurt if I decide to do more.  Very tasty and I love not using potatoes.

This soup is absolutely delicious. The chickpeas add protein and creaminess to the soup but you dont taste them. This recipe is a keeper!

This leek soup is absolutely delicious. I left out the chickpeas (I don't care for them), I didn't add more water and I didn't add the cream or the parmesan cheese. I loved it with the basic ingredients. I like that I left out the ingredients that made it more fattening.

Sending you low carb love! I was given 4 bunches of leeks and didn't have a clue on preparation or meal ideas. I eat super low carb and this soup was so satisfying! Thank you for delicious recipe to add to my way of eating.

My 10 year old loved this.  I did not have chickpeas on hand but used the same amount of diced potatoes.  This a wonderful recipe!

Love modern proper for soups and stews and this, like all of their recipes, was easy and delicious. My only qualm was it came out a bit too salty, even without the cube of bouillon. As the recipe calls for salted butter I would tone down the teaspoon to 1/2 teaspoon or be sure to go with a low sodium broth.

I don't typically cook, but I was in the mood for leek soup and found this recipe online. I made it and WOW! The soup turned very delicous and is one I will 100% make again. I did add an additional glove of garlic, but that was just my preference. Thanks for the recipe!

This plant-based, gluten-free easy Curried Vegetable Leek Soup is delicious, light, and healthy—making it a great accompaniment for any meal.

Curried Vegetable Leek Soup

vegetable bouillon cube

tomato sauce

garlic clove,

medium leek, chopped (green and white parts)

carrot,

celery,

zucchinis,

curry powder

red chili pepper flakes

fresh cilantro, chopped (or 1 teaspoon dried)

salt (optional)

Place water, vegetable bouillon cube, and tomato sauce in a large pot.

Stir well, cover, and bring to a simmer over medium-high heat.

Add garlic, leek, carrot, celery, zucchini, curry powder, red chili pepper flakes, and salt (optional). Stir well, cover, and cook over medium heat for about 40 minutes, until vegetables are tender yet firm. May add additional water to replace evaporation, should make a thick texture.

Add cilantro. Serve immediately. Store leftovers in airtight container in the refrigerator for up to 5 days, or freezer for up to 6 months.

https://www.youtube.com/watch?v=dipBgAonVek

Top 9 leek soup recipes from across the web

The most viewed leek soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato Leek Soup

Brothy Leek, Lamb and Cabbage Soup ...

Herby zucchini, leek and potato sou...

Veggie-Packed Potato Leek Soup

Coconut Curry Leek Soup

Healthy Potato Leek Soup

Leek and Potato Soup

Leek Soup

Curried Vegetable Leek Soup

Top 9 leek soup recipes from across the web

The most viewed leek soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Leek Soup

Brothy Leek, Lamb and Cabbage Soup ...

Herby zucchini, leek and potato sou...

Veggie-Packed Potato Leek Soup

Coconut Curry Leek Soup

Healthy Potato Leek Soup

Leek and Potato Soup

Leek Soup

Curried Vegetable Leek Soup

The most viewed leek soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine