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Leek Soup

Updated on April 25, 2013
Leek Soup
Leek Soup | Source
5 stars from 1 rating of Leek Soup with Potato and Dill

Making a homemade soup can not get any easier than this recipe. Adding aromatics like sautéed onions and garlic enhance the flavor of this soup and pureeing it in a blender creates its creamy texture.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 6 servings


  • 1 tablespoon olive oil
  • 1 small onion, peeled and coarsely chopped (about ½ cup)
  • 2 cloves garlic chopped
  • 3 leeks cleaned, dark green parts removed and sliced (about 5 cups)
  • 1 large potato, peeled and diced (about 2 cups)
  • 3 cups low sodium chicken or vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup fresh dill loosely packed
  1. Heat olive oil in a 6-quart saucepan over medium-high heat. Add chopped onions and garlic, cook for 2 to 3 minutes. Add sliced leeks, diced potatoes, broth, salt and pepper. Cover and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 15 minutes.
  2. Turn off the heat. Add fresh dill and purée the soup with an immersion blender until very smooth. You can use a food processor or a blender. Taste and adjust seasoning. Ladle into bowls, garnish with a drizzle of olive oil and a sprig of fresh dill.


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