Unique & Delicious Leek Cream Soup
Don’t Waste a Thing! Super Easy & Guaranteed Delicious Leek Cream Soup Recipe
Today, I’m sharing a recipe for a hearty and delicious leek cream soup that’s perfect for breakfast. I was worried because the green leafy parts of the leeks I ordered online weren’t in great condition, but luckily, I had some leftover heavy cream at home, so I decided to make this unique leek soup! Using plenty of those green leaves gave the soup a beautiful, vibrant green color, making it feel exotic and visually delightful. If you’re wondering what to make for breakfast, let me show you how to make this simple yet elegant leek cream soup!
Main Ingredients- 3 Leeks (use both white and green leafy parts)
- 1 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 20g Butter
- 2 Tbsp All-Purpose Flour
- 3 Slices of Processed Cheese
- 1/2 tsp Salt
- 1/4 tsp Chicken Stock Powder
Optional Ingredients (For Extra Flavor!)- Pinch of Black Pepper
- 1 Tbsp Olive Oil
- Pinch of Black Pepper
- 1 Tbsp Olive Oil
Cooking Instructions
Step 1
First, let’s gather our star ingredient, the leeks, along with butter and flour for richness, minced garlic for aroma, and processed cheese for a creamy finish. While the recipe calls for 3 leeks, I used one leek and the leftover green leafy parts that were hard to use. If you also have leek stalks or leaves you don’t know what to do with, this recipe is a fantastic way to use them up!
Step 2
Wash the leeks thoroughly under running water. Finely chop both the white and green leafy parts. Using the green parts will give your soup a lovely color.
Step 3
Heat the cooking oil in a pan over medium heat. Add the minced garlic and the chopped leeks. Sauté over medium-low heat until the leeks become fragrant and slightly softened, taking care not to burn the garlic.
Step 4
Once the leeks have softened and turned translucent, add the butter. Continue to sauté, allowing the butter to coat the leeks and enhance their savory flavor.
Step 5
Stir and cook for another 1-2 minutes until the butter has completely melted and is well combined with the leeks. Keep stirring to prevent sticking to the bottom of the pan.
Step 6
Now, let’s add the all-purpose flour (2 Tbsp), which will thicken our soup. Typically, cream soups involve making a ‘roux’ by cooking butter and flour separately. However, we’re simplifying the process by adding it directly. Sauté the flour with the leeks and butter over low heat for about 1 minute to cook out any raw flour taste.
Step 7
The mixture might start to clump together as the flour combines with the leeks and butter. This step helps to mellow the flour’s raw flavor.
Step 8
Gradually pour in 200ml of water while whisking or stirring vigorously to ensure there are no lumps. It’s important to mix quickly with a whisk or spatula to create a smooth paste.
Step 9
Once the flour and water mixture has thickened, transfer it to a blender or use an immersion blender. Blending will result in a much smoother and more refined soup texture.
Step 10
Pour the blended mixture back into a cup or bowl. Add another 200ml of water (totaling 400ml of liquid) and blend again until very smooth. This creates the smooth base for our soup.
Step 11
Here’s the beautifully blended leek soup base! You can see its smooth and creamy consistency. Transfer this base back into a clean pot or pan.
Step 12
Now, let’s add the milk (1 cup, approx. 200ml) and heavy cream (1/2 cup, approx. 100ml) for a rich, creamy texture. Cook over medium heat, stirring constantly to prevent the soup from sticking to the bottom. Gentle simmering is key.
Step 13
As the soup begins to simmer, season it with salt (1/2 tsp) and chicken stock powder (1/4 tsp) for added flavor. Finally, add the 3 slices of processed cheese and stir until completely melted. The melting cheese will enrich the soup’s flavor and creaminess.
Step 14
Once the cheese is fully melted and the soup has reached your desired consistency, turn off the heat. Your warm and velvety leek cream soup is ready!
Step 15
Isn’t this leek cream soup recipe, perfect for breakfast and beautifully presented, surprisingly simple? I finished mine with a sprinkle of freshly ground black pepper and a drizzle of fragrant olive oil. I was amazed at how elegantly leek stalks and leaves, which I usually struggle to use, transformed into such a delicious soup. It was even incredible paired with some chive epiprés! From now on, I’ll never throw away tough leek stems – they’re destined for soup! I highly recommend you try this recipe; it’s guaranteed to be delicious and impress your taste buds.
