27 Delicious Leek Soup Recipes to Try This Season

Leeks are one of those versatile vegetables that can transform a simple soup into a rich, flavorful, and comforting dish.

With their mild, onion-like taste, leeks pair beautifully with potatoes, carrots, spinach, beans, and even exotic ingredients like coconut milk or curry spices.

Whether you’re looking for a creamy classic, a hearty meal, or a light, refreshing soup, leek soup is perfect for any season.

In this article, we’ve compiled 27 leek soup recipes that range from traditional favorites to modern, creative variations.

Each recipe is designed to be approachable, flavorful, and nourishing, ensuring that there’s something for every palate.

From creamy potato leek soups to spiced carrot and ginger blends, these recipes showcase the versatility and deliciousness of leeks.

27 Delicious Leek Soup Recipes to Try This Season

Whether you prefer classic creamy soups or vibrant, spiced creations, these 27 leek soup recipes offer endless inspiration.

Leek soup is more than just a starter—it’s a versatile, comforting dish that can be adapted to your taste, season, or mood.

From hearty winter soups to light spring options, you’ll find recipes here to delight your family, impress guests, or simply enjoy a nourishing bowl of comfort.

Creamy Potato Leek Soup

This classic creamy potato leek soup is a comforting, velvety dish perfect for chilly evenings.

With soft leeks, tender potatoes, and a hint of fresh herbs, it offers a delicate balance of flavor that’s both hearty and soothing.

Ingredients:

• 3 large leeks, white and light green parts only, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (optional for extra creaminess)
• 2 tablespoons olive oil or butter
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the sliced leeks and garlic, cooking for another 5 minutes until they are tender but not browned.
3. Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are soft.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
5. Stir in the heavy cream, and season with salt and pepper to taste. Heat gently for a few minutes, but do not boil.
6. Serve hot, garnished with fresh thyme or parsley.

This creamy potato leek soup is smooth, flavorful, and satisfying. It’s perfect as a starter or a light meal, offering warmth and comfort in every spoonful.

Leek and Carrot Ginger Soup

A vibrant, slightly sweet, and zesty soup featuring leeks, carrots, and fresh ginger.

This recipe is packed with nutrients and bright flavors, ideal for a light lunch or starter.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 medium carrots, peeled and chopped
• 1-inch piece fresh ginger, grated
• 1 medium potato, diced
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft.
2. Add the leeks, carrots, and ginger, cooking for 5-7 minutes until vegetables begin to soften.
3. Stir in diced potato and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Season with salt and pepper to taste. Adjust consistency with extra broth if necessary.
6. Serve hot, garnished with chopped cilantro or chives for freshness.

The combination of leeks, carrots, and ginger gives this soup a gentle sweetness and warm spice, making it both nourishing and refreshing.

Leek, Spinach, and White Bean Soup

This hearty soup combines leeks, spinach, and white beans for a protein-packed, fiber-rich meal.

It’s a savory, satisfying dish with a wholesome depth of flavor.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 cups fresh spinach, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
2. Add leeks and cook for 5 minutes until softened.
3. Stir in the white beans, thyme, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add chopped spinach and cook for another 5 minutes until wilted.
5. For a smoother texture, lightly blend half the soup with an immersion blender, leaving some beans whole for texture.
6. Season with salt and pepper, and serve with a squeeze of fresh lemon juice for brightness.

This leek, spinach, and white bean soup is hearty, nutritious, and satisfying.

It’s perfect for a wholesome lunch or dinner and pairs beautifully with crusty bread.

Roasted Leek and Tomato Soup

This roasted leek and tomato soup brings out deep, rich flavors through slow roasting.

The sweetness of the leeks combined with ripe tomatoes creates a savory, satisfying soup that’s perfect for cozy dinners.

Ingredients:

• 3 large leeks, cleaned and sliced
• 4 medium ripe tomatoes, quartered
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss leeks, tomatoes, and onion with olive oil, salt, pepper, and smoked paprika.
2. Roast the vegetables on a baking sheet for 25-30 minutes, until caramelized and tender.
3. Transfer the roasted vegetables to a large pot and add garlic and broth. Simmer for 10 minutes to meld flavors.
4. Use an immersion blender to puree until smooth. Adjust seasoning as needed.
5. Serve hot, garnished with fresh basil leaves.

This roasted leek and tomato soup is rich, flavorful, and comforting.

The roasting process enhances the natural sweetness of the vegetables, making every spoonful deeply satisfying.

Leek and Mushroom Barley Soup

A hearty, earthy soup featuring tender leeks, savory mushrooms, and nutty barley.

This soup is perfect for a filling lunch or dinner and is packed with texture and flavor.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 cups mushrooms, sliced (button or cremini)
• 1 cup pearl barley, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 5 cups vegetable or chicken broth
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add leeks and mushrooms and cook until mushrooms release their moisture and leeks are tender.
3. Stir in barley, thyme, and broth. Bring to a boil, then reduce heat and simmer for 35-40 minutes until barley is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This leek and mushroom barley soup is hearty, wholesome, and packed with earthy flavors. It’s perfect for a satisfying meal on a cool day.

Curried Leek and Coconut Soup

A fragrant, exotic soup combining leeks with coconut milk and curry spices.

This creamy, lightly spiced soup offers warmth and a hint of sweetness, ideal for adventurous taste buds.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon curry powder
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and soft.
2. Add leeks and curry powder, cooking for 5 minutes until leeks are tender.
3. Stir in coconut milk and vegetable broth. Bring to a gentle simmer and cook for 15 minutes to let flavors meld.
4. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro leaves.

This curried leek and coconut soup is creamy, aromatic, and lightly spiced. It’s perfect for a flavorful, comforting meal that transports you to a taste of the tropics.

Leek and Sweet Potato Soup

A naturally sweet and creamy soup featuring tender leeks and roasted sweet potatoes.

This hearty dish is perfect for fall and winter, offering both comfort and vibrant flavor.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in diced sweet potatoes and cumin, then add the vegetable broth. Bring to a boil, reduce heat, and simmer for 20-25 minutes until sweet potatoes are soft.
4. Blend the soup with an immersion blender until smooth. Season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This leek and sweet potato soup is creamy, naturally sweet, and comforting.

Perfect as a starter or light meal, it’s both nourishing and flavorful.

Leek and Cauliflower Soup

A creamy, low-carb soup that pairs the mild flavor of leeks with the delicate taste of cauliflower. This smooth, velvety soup is simple yet elegant.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 medium cauliflower, chopped into florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil or butter
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add leeks and cook for 5 minutes until soft.
3. Stir in cauliflower and pour in vegetable broth. Simmer for 20 minutes until cauliflower is tender.
4. Blend until smooth, then stir in nutmeg, salt, and pepper.
5. Serve hot, garnished with chopped fresh chives.

This leek and cauliflower soup is light yet creamy, with subtle flavors elevated by nutmeg and fresh chives. It’s a healthy, elegant choice for any meal.

Leek and Leek Potato Chowder

A chunky, hearty chowder loaded with potatoes, leeks, and tender vegetables. Perfect for a cozy lunch or dinner, this soup is comforting and satisfying.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 medium potatoes, diced
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 onion, chopped
• 4 cups vegetable or chicken broth
• 1 cup milk or cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion, carrot, and celery until soft.
2. Add leeks and cook for 5 minutes.
3. Stir in potatoes and pour in broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Add milk or cream and heat gently. Do not boil.
5. Season with salt and pepper and serve hot, garnished with fresh parsley.

This leek and potato chowder is hearty, creamy, and comforting. Its chunky texture makes it a filling meal perfect for any day.

Leek, Carrot, and Parsnip Soup

A vibrant, slightly sweet soup combining leeks, carrots, and parsnips. The flavors blend beautifully to create a nourishing, colorful, and fragrant dish.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks, carrots, and parsnips and cook for 5 minutes.
3. Stir in coriander and pour in the broth. Simmer for 25 minutes until vegetables are tender.
4. Blend until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This leek, carrot, and parsnip soup is subtly sweet, aromatic, and beautifully vibrant. It’s a wholesome and healthy choice for any meal.

Spiced Leek and Lentil Soup

A protein-rich, flavorful soup featuring leeks and red lentils, with a gentle blend of spices.

This soup is hearty, nourishing, and perfect for a filling lunch or dinner.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder (optional)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in spices, then add lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 20-25 minutes until lentils are soft.
4. Blend half the soup for a creamier texture, leaving some lentils whole.
5. Season with salt and pepper and serve hot, garnished with fresh cilantro.

This spiced leek and lentil soup is hearty, flavorful, and nourishing. The blend of spices adds warmth, making it a perfect comfort food.

Leek and Pea Soup

A bright green, fresh-tasting soup combining leeks and sweet peas. Light, vibrant, and creamy, this soup is perfect for spring or summer.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 cups fresh or frozen peas
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh mint or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in peas and vegetable broth. Simmer for 15 minutes until peas are cooked through.
4. Blend the soup until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh mint or parsley.

This leek and pea soup is light, creamy, and refreshing. Its vibrant green color and sweet pea flavor make it a perfect starter or light meal.

Leek and Roasted Red Pepper Soup

A vibrant, slightly smoky soup featuring roasted red peppers and tender leeks.

The sweetness of the peppers balances beautifully with the mild flavor of leeks, creating a rich and colorful dish.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 red bell peppers, roasted and peeled
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the red peppers at 400°F (200°C) for 20-25 minutes until charred. Peel, remove seeds, and chop.
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
3. Add leeks and cook for 5 minutes until tender.
4. Stir in roasted peppers and smoked paprika. Pour in vegetable broth and simmer for 15 minutes.
5. Blend the soup until smooth. Season with salt and pepper.
6. Serve hot, garnished with fresh basil.

This leek and roasted red pepper soup is smoky, sweet, and satisfying. Its vibrant color and bold flavors make it a perfect starter or light dinner.

Leek, Corn, and Potato Soup

A comforting, slightly sweet soup combining tender leeks, creamy potatoes, and sweet corn. This soup is hearty, flavorful, and perfect for cozy meals.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 medium potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add leeks and cook for 5 minutes until soft.
3. Stir in potatoes and corn, then add broth. Bring to a boil, reduce heat, and simmer for 20-25 minutes until potatoes are tender.
4. Blend half the soup for a creamier texture, leaving some chunks for bite.
5. Season with salt and pepper and serve hot, garnished with fresh chives.

This leek, corn, and potato soup is creamy, slightly sweet, and hearty. Perfect as a filling meal, it combines comfort with bright, fresh flavors.

Leek and Chickpea Soup

A protein-rich, rustic soup featuring leeks and chickpeas. This nourishing dish is earthy, hearty, and perfect for a satisfying lunch or dinner.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in chickpeas, cumin, and smoked paprika. Pour in vegetable broth and simmer for 15 minutes.
4. Blend half the soup for a creamier texture, leaving some chickpeas whole for bite.
5. Season with salt and pepper, and serve hot with a squeeze of lemon.

This leek and chickpea soup is hearty, flavorful, and filling. Its combination of spices and chickpeas makes it a wholesome and satisfying meal.

Leek and Butternut Squash Soup

A smooth, velvety soup that pairs sweet butternut squash with mild, tender leeks. This comforting dish is perfect for chilly days and elegant enough for guests.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh sage or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in butternut squash and ground cinnamon, then pour in vegetable broth. Simmer for 20-25 minutes until squash is tender.
4. Blend until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh sage or parsley.

This leek and butternut squash soup is creamy, subtly sweet, and aromatic. Its rich flavors and smooth texture make it a perfect comfort food.

Leek and Broccoli Soup

A nutritious and creamy soup combining leeks with fresh broccoli. This simple, healthy soup is perfect for a light lunch or starter.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 cups broccoli florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in broccoli and pour in vegetable broth. Simmer for 15-20 minutes until broccoli is tender.
4. Blend until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh thyme or parsley.

This leek and broccoli soup is fresh, creamy, and healthy. Its vibrant green color and delicate flavor make it a light yet satisfying option.

Leek and Cauliflower Coconut Curry Soup

A creamy, exotic soup that combines leeks, cauliflower, and coconut milk with curry spices. It’s fragrant, slightly spicy, and comforting.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 medium cauliflower, chopped into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon curry powder
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add leeks and cook for 5 minutes until soft.
3. Stir in cauliflower and curry powder. Pour in coconut milk and broth. Simmer for 20 minutes until cauliflower is tender.
4. Blend until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This leek and cauliflower coconut curry soup is creamy, aromatic, and full of flavor. Its exotic spices make it a warming and adventurous meal.

Leek and Fennel Soup

A delicate, aromatic soup combining leeks and fennel for a subtle anise-like flavor. Light yet flavorful, it’s perfect for a sophisticated starter or lunch.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 medium fennel bulb, trimmed and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh dill or fennel fronds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add leeks and fennel and cook for 5-7 minutes until tender.
3. Pour in vegetable broth and simmer for 20 minutes until vegetables are soft.
4. Blend the soup until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh dill or fennel fronds.

This leek and fennel soup is light, aromatic, and subtly sweet. Its refined flavors make it perfect for a healthy, elegant meal.

Leek and Spinach Coconut Soup

A green, vibrant soup blending leeks and spinach with creamy coconut milk. Nutritious and soothing, this soup is ideal for a light, flavorful meal.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in spinach, coconut milk, and vegetable broth. Simmer for 10-15 minutes.
4. Blend the soup until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This leek and spinach coconut soup is creamy, nutritious, and subtly sweet. It’s a vibrant, healthy option for any meal.

Leek and Roasted Garlic Soup

A deeply flavorful soup featuring roasted garlic and tender leeks.

Roasting the garlic adds richness and depth, making this soup both simple and elegant.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 bulb garlic
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top of the garlic bulb, drizzle with olive oil, and roast for 30 minutes until soft.
2. Heat olive oil in a large pot over medium heat. Sauté onion and leeks until tender.
3. Squeeze roasted garlic cloves into the pot and stir.
4. Add vegetable broth and simmer for 15 minutes.
5. Blend until smooth, season with salt and pepper, and serve hot, garnished with fresh thyme.

This leek and roasted garlic soup is rich, aromatic, and comforting. The roasted garlic enhances the natural sweetness of the leeks, creating a deeply satisfying soup.

Leek and Celery Root Soup

A smooth, earthy soup combining leeks with celery root (celeriac). This creamy, lightly sweet soup is perfect for a cozy, wholesome meal.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 medium celery root, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil or butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in celery root and vegetable broth. Simmer for 20-25 minutes until celery root is tender.
4. Blend until smooth, season with salt and pepper, and serve hot, garnished with fresh parsley.

This leek and celery root soup is creamy, earthy, and comforting. Its subtle flavors make it perfect as a starter or a light meal.

Leek, Zucchini, and Basil Soup

A fresh and light soup featuring leeks, zucchini, and basil. Bright flavors and smooth texture make it perfect for spring or summer dining.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 medium zucchinis, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and zucchini, cooking for 5-7 minutes until tender.
3. Pour in vegetable broth and simmer for 15 minutes.
4. Blend the soup until smooth, season with salt and pepper, and serve hot, garnished with fresh basil.

This leek, zucchini, and basil soup is light, fresh, and aromatic. Its vibrant green color and delicate flavors make it a refreshing meal.

Leek and Carrot Ginger Soup (Spiced Version)

A warming, aromatic soup combining leeks, carrots, and fresh ginger with warming spices.

This soup is perfect for chilly days or whenever you want a flavorful, healthy option.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 medium carrots, peeled and chopped
• 1-inch piece fresh ginger, grated
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks, carrots, ginger, cinnamon, and nutmeg, cooking for 5 minutes.
3. Pour in vegetable broth and simmer for 20 minutes until carrots are tender.
4. Blend until smooth, season with salt and pepper, and serve hot, garnished with fresh cilantro.

This spiced leek and carrot ginger soup is aromatic, warming, and nourishing.

The combination of spices and ginger adds depth and subtle heat, making it comforting and flavorful.

Leek and White Asparagus Soup

A delicate, elegant soup combining leeks with tender white asparagus. Its creamy texture and subtle flavors make it a perfect starter for spring or a light meal.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 bunch white asparagus, trimmed and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil or butter
• Salt and pepper to taste
• Fresh chives or tarragon for garnish

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in chopped white asparagus and pour in vegetable broth. Simmer for 15-20 minutes until asparagus is tender.
4. Blend until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh chives or tarragon.

This leek and white asparagus soup is light, creamy, and elegant. Its delicate flavor makes it ideal for a refined lunch or starter.

Leek, Tomato, and Basil Soup

A vibrant, flavorful soup that combines the mild sweetness of leeks with ripe tomatoes and fresh basil. Perfect for a healthy, comforting meal.

Ingredients:

• 3 large leeks, cleaned and sliced
• 4 ripe tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add leeks and cook for 5 minutes until tender.
3. Stir in tomatoes and pour in vegetable broth. Simmer for 20 minutes until tomatoes are soft.
4. Blend the soup until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh basil leaves.

This leek, tomato, and basil soup is bright, fresh, and comforting. Its natural sweetness and vibrant color make it a crowd-pleasing dish.

Leek and Roasted Pumpkin Soup

A creamy, hearty soup featuring roasted pumpkin and tender leeks. Its slightly sweet and savory flavor makes it a perfect autumn or winter comfort meal.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 cups roasted pumpkin, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley or sage for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin pieces with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
3. Add leeks and cook for 5 minutes until tender.
4. Stir in roasted pumpkin, nutmeg, and broth. Simmer for 10 minutes.
5. Blend the soup until smooth, season with salt and pepper, and serve hot, garnished with fresh parsley or sage.

This leek and roasted pumpkin soup is creamy, flavorful, and comforting. Its natural sweetness and warming spices make it perfect for chilly days.