Ultra Creamy Leek Soup

This delicious leek soup is ultra creamy, with a base of cream cheese and yogurt. Garnish with chives and it’s rich and cozy, perfect for entertaining.

Creamy Leek Soup

Here’s a delicious, creamy leek soup full of greens and general cozy feelings! It would be a perfect starter, or even a meal in itself, since it is fairly rich. It’s perfect for a holiday or elegant dinner party! We loved the strong taste of the leeks in this soup, along with the velvety texture.

The soup is one my mom made growing up, so it holds a special place in my heart. It’s also a retro recipe: it’s adapted from the New York Times Bread and Soup Cookbook 1972! We enjoyed it recently with my parents — and my mom would make sure to mention that the original recipe calls for ham. If you don’t eat vegetarian, stir in some cooked ham in the last step — it adds a nice salty counterpoint.

How to cut leeks

Leek soup is very simple to make: the most involved part is cutting the leeks! If you’ve never cut a leek before, here is our tutorial. And make sure to watch our video below to see it in action!

  1. Chop off the dark green stems of the leeks and the bottom root.
  2. Slice the leeks in half length-wise.
  3. Place each leek half cut-side down on the cutting board, then slice it into thin slices, resulting in half-moon shapes. You will likely notice dirt in between each layer of the leeks,
  4. Rinse the sliced leeks thoroughly in a colander, then shake them dry.

Video: How to cut leeks

How to make leek soup

Once you’ve mastered how to cut leeks, it’s all downhill from there! This leek soup is rich and creamy, less of our traditional healthy fare and more of a soup for a special occasion like entertaining. To make the soup, you saute the spinach and leeks together in butter, then add the vegetable broth and simmer. While it’s simmering, you mix together the creamy base: a mixture of cream cheese, plain yogurt, and egg yolks. Once the simmering is finished, stir in the creamy base. It brings a huge pop of flavor! We love garnishing this leek soup with chopped chives and serving in little cozy bowls or mugs! A little goes a long way.

Looking for more soup recipes?

Outside of this leek soup, here are a few of our favorite soup recipes:

Related: Try using our Homemade Vegetable Broth for this recipe!

This recipe is…

This creamy leek soup is vegetarian.

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Creamy Leek Soup


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8 1x

Description

This delicious leek soup is ultra creamy, with a base of cream cheese and yogurt. Garnish with chives and it’s rich and cozy, perfect for entertaining.


Scale

Ingredients

  • 1 1/2 tablespoons butter
  • 1/2 pound spinach
  • 2 large leeks, white  part only
  • 3 tablespoons flour
  • 2 1/2 cups vegetable broth
  • 2 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 8-ounce package cream cheese, room temperature
  • 1 cup plain yogurt
  • 2 egg yolks
  • 1/2 cup chives, finely chopped
  • Kosher salt
  • Fresh ground pepper (or white pepper if you have it)

Instructions

  1. Chop the spinach.
  2. Chop the leeks (watch the video!): Chop off the dark green stems of 3 leeks and the bottom root, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes. There will be dirt in between each layer of the leeks, so when you’ve finished chopping them, rinse them thoroughly in a colander.)
  3. In a large pot or Dutch oven, melt the butter. Saute the leeks and spinach gently in the melted butter for several minutes. When the veggies are soft, sprinkle in the flour and cook for 2 minutes over medium-high heat, stirring constantly.
  4. Add the vegetable broth, water and salt. Return to low heat and continue to stir until the mixture thickens slightly. Simmer for 15 minutes.
  5. Mash the cream cheese in a small bowl. Sprinkle with salt and pepper to taste, and stir in the yogurt and egg yolks. Stir the mixture until smooth.
  6. Carefully stir the cheese mixture into the soup and cook over low heat for 5 minutes, stirring constantly. Serve the soup piping hot, garnished with chopped chives.

Notes

Adapted from the New York Times Bread and Soup Cookbook 1972

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Leek Soup, Creamy Soup, Vegetarian Soup, Vegetarian Soup Recipes, Appetizer Recipes,

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

6 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    December 18, 2012 at 10:50 pm

    Looks fabulous!

  • Reply
    This American Bite
    December 19, 2012 at 1:06 pm

    Food has a beautiful way of connecting us with family. We celebrate, mourn and gather around food. Thank you for sharing a recipe that has a personal connection at such an emotionally charged time.

  • Reply
    Natalie
    December 19, 2012 at 3:02 pm

    Looks so good! I have been trying out so many soup recipes this winter!

  • Reply
    Justin
    December 19, 2012 at 8:41 pm

    This looks amazing! Just printed the recipe out and plan to make it very soon! Merry Christmas!

  • Reply
    Lindsay
    January 4, 2013 at 12:06 am

    This was truly awesome. It was quick and easy enough for a weeknight and tasted amazing. I just added a nice sourdough roll to go along with it. Thanks!

  • Reply
    Pepper Bowl
    February 22, 2013 at 4:44 pm

    Soup looks so creamy and tempting to have it now

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