Leek Soup


Great for cold winter nights.

Leek Soup


  • 2 medium yellow onions, diced.
  • 2 T butter
  • 6 c vegetable broth
  • 6 medium potatoes, 1/2 inch cubes
  • 3 T olive oil
  • 5 leeks, halved, cleaned and cross-cut thin
  • 1 c white wine


  1. Sweat onions in butter.
  2. Place broth and potatoes in large pot on medium high heat.
  3. Add sweated onions to pot.
  4. Add olive oil and leeks to pan over medium heat, stirring.
  5. When leeks get soft and begin to stick to the pan, add half the wine. Once the wine evaporates, add the rest, and then keep stirring.
  6. Add the leeks to the pot.
  7. Once potatoes are fork soft, turn off the heat.
  8. Blend soup with immersion or traditional blender.


Looks yummy! I would also recommend a tiny bit of creme fraiche, or heavy cream as you say in this country!

For visual appeal, a swirl of creme fraiche across the top of a bowl would be a beautiful complement to the leek green color.

In recent cooking, I’ve been challenging myself to increase the nutrient density of every dish I create, omitting dairy (which is high in calories) is one of the simplest ways to do that.

Regardless, the result was much better than I expected.

looks beautiful beau! I’ll have to try this (read: nick will be eating this for lunch for 2 weeks straight….)

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This page contains a single entry by Beau Smith published on December 11, 2008 5:41 AM.

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