Cream of Leek Soup Recipe

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My husband discovered this wonderful soup recipe on a cold winter day. It is wonderful served hot with a slice of french bread or with croutons and bacon bits.—Karen Turner, Grand Junction, Colorado
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 12 servings


  • 12 medium leeks (white portion only)
  • 2 to 3 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 quarts chicken broth
  • 2 cups milk
  • 1 cup half-and-half cream
  • 3 tablespoons minced chives

Nutritional Facts

1 serving (1 tablespoon) equals 165 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 756 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein.


  1. Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes.
  2. Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives. Yield: 12 servings (3 quarts).
Originally published as Cream of Leek Soup in Birds & Blooms February/March 2000, p55

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Reviewed Nov. 3, 2012

"The soup didn't come out quite as thick as I expected, so next time I'll decrease the liquid a little, but the flavor is fantastic."

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