Creamy Leek Soup

Prep Time
Cook Time
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"Serve with fresh crusty bread this soup is a winner. I use a vegetarian chicken stock for this, but vegetable or chicken can be used. I was lucky enough to be given a beautiful Italian cooking book by my wonderful mother, this is one of the wonderful recipe's in this dearly loved book. NOTE ~ I like soup chunky but if you like a smooth soup then after adding the milk (BEFORE the potato's) you can use an immersion blender to blend the leeks."

Original recipe yields 6 servings


  • Serving Size: 1 (362.8 g)
  • Calories 269.8
  • Total Fat - 15.5 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 73.6 mg
  • Sodium - 422.3 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 2.4 g
  • Protein - 8.7 g
  • Calcium - 114.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.2 mg

Step 1

Wash potato's and boil the potato's in their skin in salted water for about 20 -30 minutes and allow to cool slightly; Peel and mash.

Step 2

Meanwhile prepare the leeks: Remove the roots and tough outer layers and most of the darker green parts, (using mostly the white to light green parts) and slice thinly & horizontally, wash thoroughly under cold running water and drain them well.

Step 3

Melt half the butter in a large pan and add the leeks and cook over a medium heat until golden (they cook quickly and, if you don't check them often, you risk burning them, so keep an eye on them).

Step 4

See NOTE in description ~ Add the milk and the mashed potato and season to taste. Pour in the stock, stirring really well with a wooden spoon and reduce the heat and leave to simmer for about 30 minutes.

Step 5

Put the parsley into a bowl with the egg yolk and cream and add 4 teaspoons of the grated parmesan cheese ~ mix together carefully and put into the soup. Simmer soup for 2-3 minutes, then remove from the heat.

Step 6

Serve in bowl with fresh crust bread.

Tips & Variations

No special items needed.