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Leek Soup Recipe

When leeks are perfect for picking in my area, I start making this hearty 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. YIELD:12 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled


  • 1. 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. Yield: 12 servings (3 quarts).

Nutritional Facts

1 cup: 207 calories, 10g fat (6g saturated fat), 50mg cholesterol, 866mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 5g protein.

Reviews for Leek Soup

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Mommaof3DempseyGirls User ID: 5441227 58610
Reviewed 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."

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