Creamy Leek Soup
Creamy Leek Soup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes.
Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf.
Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
Stir in parsley and simmer soup, uncovered, 5 minutes.
Discard bay leaf and keep soup at a bare simmer.
Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes.
Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan.
Reheat if necessary, then season with salt and pepper.
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks.
Serve soup topped with cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.