Leek Soup

Leek soup with potatoes and bacon toppingSmooth and delicious. Two words that really identify this soup. The great thing about making this soup is not only its flavor and comfort, but it is that you get to use leeks! If you have never cooked with leeks before, well, one you are missing out, and two, now is the time. The leek is that over sized green onion looking thing in the produce department, white near the bottom, and thickened green at the top. It is actually part of the onion and garlic family, two of my favorite flavors. This soup brings those flavors out, and once cream is added at the end, then the game is on. Let’s get started.


  • 5 medium sized leeks, sliced and cleaned, top part of the green removed
  • 4 tbsp unsalted butter
  • 3 tbsp red onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 medium sized Yukon Gold potatoes, skin peeled, cubed
  • 1 quart of vegetable, or chicken stock
  • 1 tbsp course salt
  • 1/2 tsp of white ground pepper
  • 1 cup of heavy whipping cream
  • 1/2 cup of buttermilk
  • 1 cup of skim milk
  • Bacon pieces (optional), garnish
  • Fine chopped red onion (optional), garnish
  • Crusty bread, warmed (optional)

Leek soup with potatoes and bacon toppingIf you have never worked with leeks before, once you slice them down, toss them in a bowl of cold water, break them up, and give them a good wash. What you will find is that some dirt gets embedded in these onion rings. Did I mention onion ring? Ok, these would be pretty killer for a light batter, and fried as well. Anyway, stay focused, we are on the soup train. Once cleaned, drain, and rinse again.

Now, get your large pot ready. Begin by melting down the butter. Toss in the leeks and red onion, and cook on medium heat for roughly 20 minutes, stirring on occasion. Add in your garlic, and cook another 5 minutes.  The hard part if over.

Next, toss in the broth and potatoes, bring to a boil, reduce the heat, and cover and let simmer for about 45 minutes.

The remainder of this dish is easy, however you will need to be careful on this next step. Ladle in batches to your blender, the soup mix. PUT THE LID ON THE BLENDER and cover with a towel, keeping pressure on the lid when you puree the mixture.  Transfer to a bowl. Repeat this process until the soup is all blended. I note to keep pressure on the blender lid because when you add hot liquids to a blender and expect to just blend it, you are wrong. You could have soup all over your kitchen walls and ceiling!

Transfer the soup mixture back to the pot, bring up to medium temperature, and add in your cream and milks. Add in the white pepper. Taste. Does it need salt? More pepper? This is the time.

Bring a few ladles into your favorite soup bowl, top with bacon pieces and the red onion.

One word now, YUM. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Leek Soup”

  1. Dax, this soup is amazing, It is exactly what you said, smooth, delicious and comforting. I made an Italian crusty bread and served it with the soup. Yummy!

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