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Cream of Leek Soup

We always serve this soup at our farm tours, and it's always a big hit. At home we love it too, as it's so easy to make and all our kids like to eat it.  However, this is more of a method than a recipe per se. 

Potatoes, leeks, garlic, onions, butter, cream, bone broth, salt, pepper. (Quantities are listed below)

Coarsely chop leeks, garlic and onions. Sauté in butter until translucent.

In a heavy bottomed pot, heat up bone broth. You can use chicken, pork, beef, veal, or vegetable stock for this.

Peel and chop potatoes. Add the potatoes to the broth to cook. Add sautéed leeks, onions, and garlic. Make sure you scrape out the pan so all that lovely butter gets in the soup. 

Use an immersion blender to puree the mixture until it is smooth and there are no lumps. Mix in cream after blending.  Add salt and pepper to taste. 

As I say, this is more of a method than an exact recipe, so here's how we decide how much of each ingredient to use. We tend to make a large batch of soup so we can enjoy some right away, and then the hot left overs go into jars that we can keep in the fridge for a while and enjoy another time.

Here are the amounts we use, and you can adjust them to make larger or smaller quantities of soup, or adjust to your taste.

2L bone broth, (we just use what ever we have on hand, and our kids always eat it. But traditionally, this soup would be made with chicken stock)

5-10 potatoes, as in 5 large ones, or 10 small ones.

4-8 leeks, as in 4 large ones or 8 small ones.

1 head of garlic, unless its really big or really strong garlic, then we use less.

1 small onion

Butter. Don't be stingy with the butter. It's what makes sautéd veggies awesome. We would use at least a 1/4 pound of butter for this. Maybe more if we've got it on hand to spare.

Cream. We love cream, so we might add a cup or two of cream. Depends how much we have on hand to spare. You can also use whole milk so the soup won't be as rich, but it will have a more watery rather than a creamy consistency.

Salt and pepper to taste. You can also add parsley if you'd like. 

-This soup makes a great base for a chowder. Add clams, chunks of fish, or any other seafood you enjoy. 

-You can also add spinach or chard to the soup before blending. 

-If you don't have bone broth on hand, you can use water instead.

-A bit of cayenne pepper can be a nice touch if you like it.





This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Leek, Potato, Cream, Bone Broth,