22 Simple Leek Soup Recipes

You know those leeks at the grocery store that you walk past because you’re not quite sure what to do with them? The ones that look like oversized green onions but feel a little more mysterious? Or maybe you bought them for one recipe and now have extra taking up space in your fridge?

I’ve been there. Leeks are one of those vegetables that seem slightly fancy, but they’re actually incredibly forgiving and easy to work with. They’re milder and sweeter than onions, and when you cook them slowly, they become buttery and almost silky. And soup? Leek soup might be the perfect thing to make with them.

The best part? These 22 recipes range from creamy and indulgent to light and brothy. Most use just a handful of ingredients, and leeks do most of the flavor work for you. Whether you’re new to cooking with leeks or they’re already a staple in your kitchen, there’s something here for you.

1. Classic Leek and Potato Soup

This is the leek soup everyone should know how to make. Just leeks, potatoes, broth, and a little butter come together into something creamy and comforting. It’s simple, satisfying, and proves that a few good ingredients are all you need .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 3 large leeks, trimmed and cleaned well
2. 500 g floury potatoes, peeled and chopped
3. 1 medium onion
4. 40 g butter or 2 tablespoons olive oil
5. 1 liter vegetable or chicken stock
6. Sea salt and black pepper
7. Optional: splash of milk or cream, pinch of nutmeg, chives for topping

Recipe Steps:

1. Slice the leeks thinly and dice the onion. Chop the potatoes into small chunks for faster cooking.
2. Warm the butter in a large pot over low-to-medium heat. Add onion and leeks with a pinch of salt. Cook slowly until soft and sweet, about 10 to 12 minutes.
3. Add potatoes and pour in stock. Bring to a gentle simmer and cook until potatoes are tender, about 15 to 20 minutes.
4. Blitz with an immersion blender until smooth, or leave some chunks for texture. If too thick, add a bit of hot water or stock.
5. Taste and season. If you like it richer, stir in a splash of milk or cream and a pinch of nutmeg.
6. Serve hot with chives and cracked pepper.

2. Simple 5-Ingredient Leek Soup

This minimalist version uses just leeks, potatoes, carrot, broth, and cream. It’s proof that you don’t need a long ingredient list for a deeply satisfying soup .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 2

Ingredients:

1. 1 medium-large leek
2. 5 medium-sized potatoes
3. 1 medium-sized carrot
4. 1 tablespoon butter or oil
5. 600 ml water
6. 1 teaspoon salt or vegetable stock powder
7. 100 ml organic cream

Recipe Steps:

1. Peel and roughly dice the onion. Sauté over medium heat in butter until soft.
2. Wash the leek, roughly chop, and add to the pot. Peel and roughly chop the carrot, and add as well. Sauté for a few minutes.
3. Fill with water, add salt or stock powder.
4. Peel and quarter the potatoes. Add to the soup and simmer on low heat for 20 minutes.
5. Just before the end of cooking, add the cream, bring to a boil, and purée the soup finely.
6. Season again with salt. Add pepper and nutmeg if desired.

3. Leek and Zucchini Soup

This light, fresh soup comes together in just 15 minutes. Zucchini and leek are a perfect pair, and the chili flakes add a little warmth .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 large leek
2. 3 zucchini
3. 2 cloves garlic
4. 1 liter vegetable stock
5. Olive oil, salt, and pepper
6. Chili flakes and cooking cream for garnish

Recipe Steps:

1. Wash the vegetables. Cut the leek into thin rings and the zucchini into small pieces.
2. Heat a little olive oil in a soup pot and briefly sauté the leeks, zucchini, and garlic.
3. Add the stock, bring to a boil, and simmer for about 10 minutes.
4. Remove from heat and purée the soup with an immersion blender until smooth.
5. For a thicker soup, leave as is. For a thinner soup, add extra stock.
6. Season with salt and pepper. Garnish with chili flakes and cream.

4. Creamy Leek and Lentil Soup

Lentils add protein and heartiness to this creamy soup. The green lentils hold their shape while the leeks melt into the background .

Recipe Metadata:

Time to Make: 1 hour

Servings: 4

Ingredients:

1. 2 leeks, thoroughly washed
2. 1 cup dried green lentils
3. 1-2 vegetable stock cubes
4. 3-4 tablespoons cream
5. Water as needed

Recipe Steps:

1. Rinse the lentils and put them in a saucepan. Cover with water and boil until soft, about 45 minutes, stirring occasionally and adding more water as needed.
2. While lentils cook, roughly chop the leeks. Discard roots and any tough green parts.
3. When lentils are soft, turn off heat and add leeks and stock cubes. Stir.
4. Add enough water to almost cover the leek and lentil mixture. Cook on medium-high heat, stirring often, until leeks are cooked to your liking.
5. Turn off heat and stir in cream.
6. Serve with buttered bread or toast.

5. Leek and Butternut Squash Soup

The sweetness of butternut squash balances the mild onion flavor of leeks beautifully. This classic combination is smooth, comforting, and slightly fancy .

Recipe Metadata:

Time to Make: 1 hour

Servings: 4

Ingredients:

1. 4 leeks
2. 175 g butternut squash, peeled and cubed
3. 1 large onion
4. 1 teaspoon butter or olive oil
5. 850 ml vegetable stock
6. 275 ml milk
7. Salt and black pepper
8. Chopped chives for garnish

Recipe Steps:

1. Clean leeks thoroughly. Trim roots and tough green parts. Slice leeks thinly.
2. Chop onion into similar-sized pieces. Cut squash into 1-inch cubes.
3. In a large pot, melt butter. Add all vegetables, stir, and add a pinch of salt.
4. Cover and cook on low heat for 20 minutes, allowing vegetables to sweat and release juices.
5. Add stock and milk, plus some black pepper. Cover and simmer gently for 20 minutes.
6. Purée in a blender until smooth. Return to pot.
7. Stir in chives and gently reheat without boiling.
8. Serve with warm bread.

6. Leek and Potato Soup with Processed Cheese

A corner of processed cheese adds creaminess and a subtle tang to this simple soup. It’s an old-school trick that really works .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 600 g potatoes
2. 600 g leeks
3. 3 carrots
4. 1½ liters broth
5. 2 portions processed cheese (herbs or paprika flavor)
6. Oil for frying
7. Pepper and nutmeg to taste

Recipe Steps:

1. Peel potatoes and cut into small pieces. Clean leeks—finely slice half a leek into very thin rings and set aside for garnish. Cut remaining leeks into pieces.
2. Peel carrots and cut into pieces.
3. Heat oil in a large pot. Add leek pieces, potatoes, and carrots. Sauté, stirring constantly, until lightly browned.
4. Deglaze with broth. Season with instant stock if needed. Simmer over low heat for 20 minutes until vegetables are cooked.
5. Add processed cheese. Remove from heat and purée with immersion blender.
6. Stir in reserved fine leek rings and let them heat through briefly.
7. Season with pepper and nutmeg. Serve with bread or rolls.

7. Creamy Leek and Chicken Soup

This hearty soup is a meal in itself. Chicken, leeks, and potatoes come together in a lightly spiced, creamy broth that’s both comforting and nourishing .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 8

Ingredients:

1. 2 tablespoons olive oil
2. 1 yellow onion, diced
3. 3 garlic cloves, minced
4. 1 teaspoon fresh thyme leaves
5. 3 leeks, washed and thinly sliced
6. 2 celery stalks, sliced
7. 4 waxy potatoes (Yukon Gold), peeled and cubed
8. 6 cups vegetable or chicken stock
9. 1 teaspoon curry powder
10. ½ teaspoon turmeric
11. 2 boneless, skinless chicken breasts
12. 2 tablespoons fresh parsley, chopped
13. 1 tablespoon lemon juice or cider vinegar
14. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Cook onion, garlic, and thyme for about 5 minutes until translucent.
2. Add leeks and celery, cook until soft but not browned.
3. Stir in potatoes to coat in the aromatic mixture.
4. Pour in stock, stir in curry powder and turmeric, and bring to a simmer.
5. Add chicken breasts and simmer until potatoes are tender and chicken is cooked through, about 15 minutes.
6. Remove chicken, let cool slightly, then shred with two forks.
7. Using an immersion blender, blend soup until smooth and creamy.
8. Stir shredded chicken and parsley back into soup.
9. Add lemon juice and season with salt and pepper.

8. Leek and Pumpkin Soup with Blue Potato

This colorful soup gets a pop of blue from a special potato added at the end. It’s a fun way to make leek soup feel extra special .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 400 g leek, washed and cut into rings
2. 1 onion, finely chopped
3. 100 g pumpkin, peeled and cubed
4. 1 large potato, peeled and cut into pieces
5. 1 blue potato, boiled
6. 2 cm cinnamon stick
7. 1 teaspoon dill
8. 1 teaspoon cumin
9. 1 tablespoon oil
10. 750 ml broth
11. Salt and pepper
12. Red peppercorns for garnish

Recipe Steps:

1. Sauté onions and leeks in hot oil in a large pot.
2. Add pumpkin, regular potato, cinnamon stick, pepper, salt, cumin, and dill.
3. Pour in broth and simmer for about 10 minutes.
4. Peel the hot, cooked blue potato, cut into cubes, and add to soup. Do not cook it in the soup or it will lose its blue color.
5. Garnish with red peppercorns and serve.

9. Leek and Bacon Soup

Bacon adds smoky, salty richness to the mild sweetness of leeks. This combination is simple but feels indulgent .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 4 slices bacon, chopped
2. 3 large leeks, sliced
3. 2 potatoes, diced
4. 4 cups chicken broth
5. ½ cup heavy cream
6. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook bacon over medium heat until crisp. Remove with slotted spoon and set aside.
2. Add leeks to bacon drippings and cook until soft, about 5-7 minutes.
3. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Using an immersion blender, blend until smooth or leave chunky as desired.
5. Stir in cream and heat through for 2-3 minutes.
6. Season with salt and pepper. Top with reserved bacon.

10. Leek and Celery Soup

Celery adds freshness and a subtle herbal note to this simple soup. It’s light, clean, and perfect for lunch .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 4 celery stalks, sliced
3. 2 potatoes, diced
4. 1 onion, diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add leeks and celery. Cook until softened, about 5-7 minutes.
3. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
4. Using an immersion blender, blend until smooth.
5. Season with salt and pepper and serve.

11. Leek Soup with Ground Beef

This hearty, meaty soup is a meal in a bowl. Ground beef adds protein while leeks provide their signature mild flavor .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 3

Ingredients:

1. 200 g minced beef
2. 3 leeks
3. 2 large potatoes
4. 1 carrot
5. 50 g mushrooms
6. 1 onion
7. 2 cloves garlic
8. 300 ml water
9. 500 ml milk
10. 200 ml cream
11. 200 ml beef broth
12. Olive oil
13. Nutmeg and chili to taste
14. Fresh mixed herbs

Recipe Steps:

1. Peel and dice potatoes. Simmer with milk and water over medium heat. Season with broth to taste.
2. In a separate pan, brown ground beef in olive oil.
3. Peel and dice onion. Slice leeks into rings. Halve and slice carrot. Slice mushrooms.
4. When potatoes are cooked, add chopped vegetables, browned beef, and some Gorgonzola if desired.
5. Add cream and season with fresh herbs, chili, and garlic.
6. Simmer for 5 minutes until vegetables are crisp-tender. Serve immediately.

12. Leek and Cauliflower Soup

Cauliflower makes this soup extra creamy without needing much cream. The leeks add savory depth while cauliflower provides body .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 2 leeks, sliced
2. 1 head cauliflower, chopped
3. 1 onion, diced
4. 2 potatoes, peeled and diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste
8. Optional: nutmeg, chives

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add cauliflower, potatoes, and broth. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until vegetables are very tender.
4. Using an immersion blender, blend until smooth and creamy.
5. Season with salt, pepper, and a pinch of nutmeg.
6. Garnish with chives and serve.

13. Leek and Spinach Soup

Spinach adds color and nutrients to this simple soup. The leeks provide flavor while spinach wilts into the background .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 4 cups fresh spinach
3. 2 potatoes, diced
4. 1 onion, diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
3. Stir in spinach and cook for 2-3 minutes until wilted.
4. Using an immersion blender, blend until smooth.
5. Season with salt and pepper and serve.

14. Leek and Parsnip Soup

Parsnips add sweet, earthy flavor to this creamy soup. They pair beautifully with the mild onion taste of leeks .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 3 parsnips, peeled and chopped
3. 1 onion, diced
4. 2 potatoes, diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste
8. Fresh parsley for garnish

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add parsnips, potatoes, and broth. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Using an immersion blender, blend until smooth.
5. Season with salt and pepper. Garnish with parsley.

15. Leek Soup with Blue Cheese

Gorgonzola adds tangy, creamy richness to this leek soup. A little goes a long way, and it elevates simple ingredients into something special .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 2 potatoes, diced
3. 1 onion, diced
4. 4 cups vegetable broth
5. 50 g Gorgonzola or other blue cheese
6. 2 tablespoons butter
7. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
3. Using an immersion blender, blend until smooth.
4. Stir in Gorgonzola until melted and smooth.
5. Season with salt and pepper and serve.

16. Leek and Carrot Soup

This simple combination lets the natural sweetness of both vegetables shine. Carrots add color and a subtle sweetness that complements leeks perfectly .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 4 carrots, sliced
3. 2 potatoes, diced
4. 1 onion, diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add carrots, potatoes, and broth. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Using an immersion blender, blend until smooth.
5. Season with salt and pepper and serve.

17. Curried Leek and Apple Soup

Apple adds sweetness and brightness to this lightly spiced soup. The curry powder warms it up while the leeks provide savory depth .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 2 apples, peeled, cored, and chopped
3. 2 potatoes, diced
4. 1 onion, diced
5. 6 cups vegetable broth
6. 1 tablespoon curry powder
7. 2 tablespoons butter
8. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Stir in curry powder and cook for 1 minute until fragrant.
3. Add apples, potatoes, and broth. Bring to a boil.
4. Reduce heat and simmer for 20 minutes until potatoes are tender.
5. Using an immersion blender, blend until smooth.
6. Season with salt and pepper and serve.

18. Leek and Rice Soup

This simple, brothy soup is light but satisfying. The rice cooks right in the broth, absorbing all the leek flavor .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. ½ cup long-grain white rice
3. 1 onion, diced
4. 8 cups chicken or vegetable broth
5. 2 tablespoons butter
6. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add rice and stir to coat. Cook for 2 minutes.
3. Pour in broth and bring to a boil.
4. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
5. Season with salt and pepper and serve.

19. Leek and Celeriac Soup

Celeriac has a mild, celery-like flavor that pairs beautifully with leeks. This soup is creamy, earthy, and a little bit fancy .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 3 leeks, sliced
2. 1 celeriac root, peeled and diced
3. 2 potatoes, diced
4. 1 onion, diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste
8. Fresh parsley for garnish

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add celeriac, potatoes, and broth. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Using an immersion blender, blend until smooth.
5. Season with salt and pepper. Garnish with parsley.

20. Leek Soup with Smoked Sausage

Smoked sausage adds heartiness and smoky flavor to this simple soup. It’s a complete meal that comes together quickly .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 8 ounces smoked sausage, sliced
2. 3 leeks, sliced
3. 2 potatoes, diced
4. 4 cups chicken broth
5. 1 tablespoon oil
6. Salt and pepper to taste

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add sausage and cook until lightly browned, about 3-4 minutes.
2. Add leeks and cook until soft, about 5 minutes.
3. Add potatoes and broth. Bring to a boil.
4. Reduce heat and simmer for 15 minutes until potatoes are tender.
5. Season with salt and pepper (sausage is already salty, so taste first).
6. Serve hot.

21. Leek and Asparagus Soup

This spring-inspired soup is light, fresh, and vibrant. Asparagus and leeks are a natural pair, and together they create something elegant .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 1 bunch asparagus, trimmed and chopped
3. 2 potatoes, diced
4. 1 onion, diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste
8. Lemon juice for finishing

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add asparagus and simmer for 5-7 minutes until tender.
4. Using an immersion blender, blend until smooth or leave chunky as desired.
5. Stir in a squeeze of lemon juice. Season with salt and pepper.
6. Serve hot.

22. Leek and White Bean Soup

White beans add protein and creaminess to this simple soup. They blend smoothly into the broth, making it extra hearty .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 3 leeks, sliced
2. 2 (15-ounce) cans cannellini beans, drained and rinsed
3. 2 potatoes, diced
4. 1 onion, diced
5. 6 cups vegetable broth
6. 2 tablespoons butter
7. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add leeks and onion. Cook until soft, about 5-7 minutes.
2. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
3. Add white beans and simmer for 5 more minutes.
4. Using an immersion blender, blend until smooth or leave chunky as desired.
5. Season with salt and pepper and serve.