Classic Leek Soup
A creamy, comforting leek soup with tender potatoes and a hint of vermouth, perfect for elegant starters or cozy family meals.
Ingredients
Instructions
- Simmer sliced leeks and diced potatoes in chicken broth until vegetables are soft, about 15 minutes.
- Whirl the mixture in a blender until smooth, a small portion at a time, or rub through a wire strainer.
- Return the soup to the cooking pan and blend in cream, about 3 tablespoons of dry vermouth or sherry, and salt to taste.
- Heat the soup to a simmering point.
- Sprinkle with chopped chives and serve.
Tips & Substitutions
For a richer flavor, consider adding a few sprigs of fresh thyme while simmering the leeks and potatoes. If you prefer a lighter soup, use half-and-half instead of whipping cream. For a vegetarian version, substitute chicken broth with vegetable broth. Ensure to blend the soup in batches to avoid overflow and achieve a smooth texture.
Serving Suggestions
Serve the soup hot, garnished with chopped chives for a fresh touch. This classic leek soup pairs beautifully with a side of French Green Salad for a light meal or crusty bread for dipping. For a heartier meal, consider serving alongside protein-rich dishes like Chicken recipes.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to reach the desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Leek Soup contains roughly 616 calories, with 9g protein, 89g carbohydrates, and 25g fat. It is an excellent source of potassium (47% of the Daily Value), vitamin C (43% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 474mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Absolutely! The soup can be made a day ahead. Just store it in the refrigerator after cooling completely. When ready to serve, reheat on the stovetop, adding a bit of cream if desired to restore its richness.
What can I use instead of dry vermouth or sherry?
If you don't have dry vermouth or sherry on hand, white wine is a good substitute. For a non-alcoholic option, use additional chicken broth or a splash of lemon juice for acidity, which will help enhance the flavors without the alcohol.
Can I freeze leek soup?
Yes, you can freeze leek soup! Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. When reheating, avoid boiling to prevent the cream from separating; instead, warm it gently on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).