Save on Pinterest

Leek Soup

When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. —Cecilia Chynoweth, Hamilton, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings (3 quarts)


  • 6 wild leeks
  • 1 medium onion, thinly sliced
  • 1/4 cup butter, cubed
  • 6 medium potatoes, peeled and sliced
  • 6 cups chicken broth
  • 1/2 cup minced fresh parsley
  • 1 egg yolk, beaten
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Pinch ground nutmeg
  • 2 cups half-and-half cream
  • 4 bacon strips, cooked and crumbled


  • Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

Recommended Video


Click stars to rate
Average Rating:
  • Lady Fingers
    Oct 5, 2018

    I didn't exactly follow the recipe -- I left some of the soup chunky, and used one cup of milk and a tablespoon of butter in place of the cream. Also I added a carrot and a fresh jalapeno. But the technique is excellent, and using an egg yolk for thickening was just inspired!

  • Mommaof3DempseyGirls
    Oct 15, 2010

    This recipe was great!! Very hearty, smooth, creamy, and great as a side or main course. I used milk instead of cream because I didn't have any. If you like a bit more chunk to your creamy soup, I would also recommend keeping maybe a third of the vegetables out of the blender/processor and then added to the pot after the cream/milk is added to the puree. I also doubled the nutmeg on accident, and it still came out delicious. I highly recommend it as a wonderful recipe for leeks. It's a true comfort food, great for Fall and Winter suppers and lunches.