Leek soup
A delicious basic recipe for leek soup, with cheese, cream and croutons. Ready in half an hour, a great filling lunch soup. Recipe for 8.
Recipe leek soup
Ingredients
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Made by Véronique
Published at 2018-01-16, this recipe is for 8 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 10 minutes
Remove the outer leaves and the ends of the leek and chop the leeks into chunks. If you like, you can set a bit of finely slices leek aside for garnish. Rinse the leek well and set aside.
Peel and coarsely chop the shallot and garlic cloves. Peel the potatoes and divide them into small pieces, if the pieces are too large it will take too much time before they're done.
Finishing the leek soup - 20 minutes
Heat a knob of butter in a large pan and sauté the shallot and garlic for a few minutes. Add the rinsed leek and potato pieces and sauté about 5 minutes more.
Pour in the vegetable stock along with the bay leaf and bring to a boil. Turn down the heat and let it simmer for about 10 minutes. Remove the bay leaf and use a (immersion) blender to create a smooth soup.
Meanwhile heat about 100 ml cream in a small sauce pan and stir in a small handful of grated cheese and some pepper.
Season the soup with pepper and salt and serve with the cheesy cream and finely slices leek and/or croutons. Enjoy!
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