Classic Creamy Leek Soup

Smooth, comforting, and gently sweet, this leek soup is a timeless favorite — perfect for cool days when you want something nourishing and simple.

From the Field

Our leeks are harvested fresh, with tender white stalks and mild, sweet flavor. When cooked slowly, they become silky and aromatic, forming the perfect base for this comforting soup that feels like home in a bowl.

🧺 Ingredients (serves 4–6)

  • 3 large Wild Flight Farm leeks, cleaned and sliced

  • 2 tablespoons butter or olive oil

  • 1 small onion (optional, for extra depth)

  • 2 medium potatoes, peeled and diced

  • 4–5 cups vegetable or chicken broth

  • 1 cup milk or cream (optional)

  • Salt and black pepper to taste

Optional garnish: chopped chives, parsley, croutons, or a swirl of cream

Instructions

  1. Prepare the leeks: Slice leeks lengthwise and rinse thoroughly to remove any soil between layers.

  2. Sauté gently: In a large pot, melt butter over medium heat. Add leeks and onion and cook for 8–10 minutes until soft and fragrant (do not brown).

  3. Add potatoes & broth: Stir in potatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until potatoes are very tender.

  4. Blend: Use an immersion blender (or blend in batches) until smooth and creamy.

  5. Finish & season: Stir in milk or cream if using. Season with salt and pepper to taste.

  6. Serve warm: Ladle into bowls and garnish as desired.

🌾 Farmer’s Tip:

Leek soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for quick, cozy meals all winter long.

🍽️ Serving Ideas:

  • Serve with crusty sourdough or rye bread

  • Add crispy bacon or sautéed mushrooms on top

  • Pair with a simple green salad for a light dinner

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