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

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Top Tags

Potato Leek Soup

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