Leek soup

Tips: Perfect your leek soup

In the following section, we will provide a few tips on how to make an excellent leek soup.

Choose the right leeks

Choose leeks and lentils based on the season for a soup that mirrors the time of year. Spring leeks are young and add a gentle, fresh flavour, perfect for lighter meals as days get longer. In autumn, older leeks have a stronger flavour that suits a heartier appetite in the cold.

The right texture

Find the right texture for you. While this recipe has some texture, you can use an immersion blender to purée the soup until creamy for a smooth consistency.

Make it ahead of time

Meal-prepping is a wonderful way to save time. Prepare a batch in advance and store it in the refrigerator for up to three days, reheating gently before serving. You can also make a larger portion to make sure you have leftovers.

Try our delicious leek soup recipe

Enjoy a fresh leek soup with deep flavours. Leeks and garlic are sautéed in the pan to create a sweet and savoury base. As they cook, they caramelise and release their natural sugars. The process also turns the leeks nice and soft, allowing them to blend well with the rest of the ingredients. The soup is full of comforting flavours and can be done in less than half an hour. That means you can quickly whip up a leek soup with fresh greens and chilli for a warm lunch or quick dinner.

Made smooth and savoury with miso, stock, and cooking cream

To get a smooth and savoury base, our leek soup is infused with stock, cooking cream, and miso. Miso is a traditional Japanese seasoning that adds umami flavour. Blend it slowly into the soup to allow it to mix smoothly and spread its lovely flavour evenly. The vegetable stock and cooking cream bring richness to the soup. As a bonus, the cooking cream also adds a smooth and slightly creamy texture. The well-chosen composition creates a flavourful soup and adds a luxurious feel to your meal.

Texture from tender green lentils

A well-balanced meal needs contrasts. When cooked, green lentils turn perfectly tender with a bit of chewiness. They play a significant role in the leek soup by contributing a smooth, creamy consistency and a bit of texture. Green lentils also impart a welcome earthiness that works wonderfully with the vegetable base.

Topped with greens and chilli

Never underestimate good salad toppings. While the soup base is full of deep, savoury, and rich flavours, the toppings are here to add vibrancy. Leeks, lettuce, and chilli peppers come together to give a boost of freshness. Adding fresh leeks opposite the leeks in the soup creates an incredible nuance. Baby lettuce and chilli pepper add a crisp bite and a bit of heat. You can always tone down the intensity of the chilli, just a little touch of spiciness goes a long way.

Perfect for a quick lunch or dinner

One of the wonderful things about leek soup is how versatile it is. The short preparation time lets anyone pop quickly into the kitchen and start cooking. Maybe lunchtime on a relaxing Saturday is coming up, and you feel like treating yourself? Or perhaps you feel spontaneous and want to invite guests over for dinner? Either way, our leek soup boasts wonderful flavours to enjoy at any time of day.

Discover more flavourful soup options with our recipes for courgette soup, onion soup, and red pepper soup. They are all brimming with delicious flavours and creamy textures.

Add your own touch

Take some time and get creative with the recipe. While the soup is simple and easy to make, feel free to adjust ingredients to your liking.

To add extra flavour to the leek soup, consider sautéing spicy sausages, such as chorizo or Italian sausage, with leeks and garlic. They will infuse the soup with smoky and spicy flavours and provide a pleasant depth.

You can also roast vegetables, such as carrots, potatoes, or cauliflower, before adding them to the soup. They will caramelise and add a natural sweetness.

You can garnish the leek soup with toasted nuts. Sprinkle with toasted almonds, hazelnuts, or pine nuts for a crunchy, nutty boost. Toast them until they are golden brown, and then chop them. You can also sprinkle with fried, crumbled bacon. The salty, smoky flavour pairs perfectly with the rich, savoury soup.