How many cream based soups have you eaten which are so thick and congealed you could leave your spoon on the surface without it falling through? Certainly enough that cream based soups are out of vogue and labeled as unhealthy.
Why not try making it the proper way? This recipe, adapted from my culinary school knowledge, for cream of leek soup is light enough to eat on a diet. You see, Cream soups are called such because of their consistency – not the added cream. Try leaving out the cream entirely and you will be surprised how naturally creamy the leeks make the soup. A good stock will make all the difference in this recipe, so reach into the back of your freezer and pull out that bag of frozen chicken stock you have been hoarding. Today is the day.
Cream of Leek Soup
(serves 2)
In a medium saucepan melt butter over low heat. Add onions and garlic and cover with a lid to sweat. Toss occasionally. Cook for 5 minutes, or until onions begin to soften and then add leeks and a big pinch of salt. Continue to sweat with the leeks under a lid and tossing occasionally. Cook until leek softens, about 10 minutes.
Sprinkle the flour on top of the leeks and stir in to combine. Cook, stirring continuously for a few minutes, or until you can no longer spot the flour.
Add chicken stock until the leeks are covered, reserving any extra. If you need more liquid add water in place. Bring mixture to a simmer, uncovered and cook for 15 minutes. Add half or the parsley and let sit for 1 minute. The parsley will encourage a green colour in the soup.
Transfer to a blender. Make sure the top of the blender is vented, and turn the blender on low. Slowly increase the speed to high and blend until very well mixed, about 1 minute. If you want a very consistent and smooth soup, strain back into the pot, otherwise just transfer back to the pot and bring back to a light simmer.
Test the soup for consistency, you want it to be the consistency of heavy cream, if it is too thin add a bit of water or extra stock. If you want to use cream, this is when to do it. Put two tablespoons of heavy cream in the microwave until hot but not boiling and gently stir in. Season to taste with salt and freshly ground pepper. Serve hot, sprinkled with remaining parsley.
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This recipe is perfect. I love creamy yet healthy soups, and while we always enjoy leeks, I don’t use them often enough. I will have try to this soon.
It’s amazing how creamy veggies can be when you just let them shine through! Especially leeks with their buttery flavor!
Mmmm this looks so comforting and roasty toasty. Makes me wish for some cooler soup weather!
This is going to be so perfect for the cooler weather. Delicious AND healthy.
I wish I was totally predicting the weather change, but really? We just did cream soups in culinary school.
This is perfect! I was, literally, staring at two bunches of leeks in my fridge just yesterday, trying to decide what to do with them. . . thanks!
I love using leeks in soup so I’m betting that I’m really going to enjoy this soup! Thanks as always for the fantastic recipes!
This is the best Leek Soup I have ever tasted. I doubled the recipe and used a large onion, diced finely. I also added a finely diced potato, after I added the vegetale broth. It was famtastic!
Louise Kelly – this is so great! I am thrilled you enjoyed it.
This was *delicious!* Not heavy and too creamy like the other potato/leek soups out there. We doubled the recipe and used leeks from our garden. Perfect for a hearty, healthy autumn lunch. Thank you!
@Saawa – so glad you liked it! I like a simple and-not-too-heavy soup as well.
is this soup good for winter season???????
Why not? If you have leeks available to you I think it is a perfect time to make it.
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