Make Ahead

Creamy Leek Soup

February 14, 2010
1 Ratings
  • Serves about 4 cups
Author Notes

I started playing with this soup late last year, when my husband was away at some cocktail event and I had to fend for myself for dinner. I wanted onion soup, but I didn’t want to spend a lot of time on my standard version. So I looked in the fridge to figure out a plan B, and there they were – two fat leeks, just waiting to be put to good use. I decided to roast them to coax out their sweetness, then I pureed them with a bit of seasoned stock to create a creamy texture without a lot of added fat (though I did add a little butter at the end in the form of a beurre manie, to further thicken the soup). The result was a delicate, velvety soup that was surprisingly elegant for a something that came together so easily. —lastnightsdinner

What You'll Need
  • 2 large leeks
  • Kosher or sea salt
  • 1-2 tablespoons extra virgin olive oil
  • 3 cups chicken stock, preferably homemade
  • 1 teaspoon Colmans dry mustard
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon unbleached all-purpose flour
  • 1 teaspoon fresh thyme leaves
  1. Preheat oven to 400.
  2. Trim the dark green tops and the root ends of the leeks, leaving only the white and pale green parts. Slice the leeks in half lengthwise, then slice again crosswise into about 2 to 3 inch long sections. Swirl the leeks around in a bowl or basin of water to remove any dirt or grit between the layers (it’s okay if some of the layers separate), then rinse them well under running water. Dry thoroughly with a kitchen towel.
  3. Place the cleaned leeks on a baking sheet and sprinkle with salt. Drizzle the olive oil over them and place into the oven to roast until soft, about 20 minutes.
  4. Warm the stock in a heavy-bottomed pot until simmering. Whisk in the dry mustard, breaking up any clumps.
  5. Mash the flour and butter together to form a paste and set aside.
  6. Place the roasted leeks in a blender, scraping up all of their accumulated juices to add as well. Add a cup of the hot stock and puree until smooth. Pour the leek puree into the simmering stock, add the thyme, and increase the heat until the soup begins to bubble. Whisk in the flour-butter paste until well incorporated, then reduce the heat, cover, and simmer for another 10-15 minutes. Taste and adjust seasoning, if needed, then ladle into warmed bowls.

See what other Food52ers are saying.

  • Jennifer Ann
    Jennifer Ann
  • lastnightsdinner
  • wanderash
  • coffeefoodwrite
  • Jennifer Perillo
    Jennifer Perillo

8 Reviews

Jean April 16, 2015
What a great recipe. I had lots of leeks in the fridge and wanted to do something interesting with them. Since I am a soup freak I made a double batch but kept the mustard at 1 tsp. Thickened it with a small potato to avoid the added fat. It went together like a dream. Thanks
Jennifer A. February 22, 2010
What a lovely recipe! I am going to try this one on some friends soon. I have dried mustard in my pantry, but not Colmans - do you think it is worth seeking out?
lastnightsdinner February 22, 2010
Thanks, and I'm sure whatever dry mustard you have will work just fine!
lastnightsdinner February 17, 2010
Thanks so much!
wanderash February 15, 2010
this does look *simply* delicious!
coffeefoodwrite February 15, 2010
This looks very nice. I am going to try it this week. Love leeks!
Jennifer P. February 15, 2010
Love leeks, and nice to see this recipe!
lastnightsdinner February 15, 2010