Leek soup

I still remember the first time I made this soup. I was in a rush, unsure if I would end up with something edible or just a kind of watery mash, but I had a lonely leek sitting in the fridge and a forgotten potato. I think I wanted to whip something up quickly that wasn't heavy or complicated, especially since my daughter was busy with all sorts of "cleanse" ideas and was picky about what went on her plate. Well, I still remember: I ended up adding too much liquid right from the start and kept blending, thinking I was cooking for ten people instead of two. In the end, despite my messed-up proportions, it turned out better than I expected. Since then, every time I make this soup, I remind myself to stop adding liquid in time and not to lose track of the butter, or else it loses its charm.

Let me quickly share some technical details so you know what you're getting into. I usually make this soup in about 30 minutes, maybe 40 at most if I’m distracted or multitasking. The amount yields about two hearty servings, or three if no one is ravenous. In terms of difficulty... anyone who knows how to chop an onion and hold a blender can do it. It’s really easy; there’s not much you can mess up, just don’t leave the soup on the heat too long or you’ll end up with a watery mess.

What keeps bringing me back to this recipe? First of all, it’s one of the few easy dishes that doesn’t leave you feeling like you’re "eating air." I feel satisfied but not stuffed. Plus, it’s the only leek recipe my daughter eats without making a face, so it’s made the short list of "acceptable dishes." Also, it’s super convenient — you don’t need any fancy or complicated ingredients, just what you find in a regular fridge.

Ingredients (for two to three servings, just right for dinner):

1 large leek (about the size of your forearm; I never measure exactly, but you want around 200-250 g of cleaned leek)
1 liter of vegetable broth (you can use water if you don’t have broth on hand; it will be milder in flavor)
1 large potato (or two small ones, about 200 g, for consistency and a creamier texture)
1 small cube of butter (I use about 20-30 g, maybe less if you want it less fatty)
salt to taste (but don’t skimp; otherwise, it will be quite bland)
a generous handful of fresh dill (for freshness, not to smell like hay)

Now, let me explain what each ingredient does: the leek is clearly the star — it gives that sweet, unique flavor. The potato isn’t just for decoration; without it, the soup would be watery and lacking, so don’t hesitate to add it. The vegetable broth ties everything together, but water works in a pinch (just remember to adjust the flavor with salt and herbs). The butter is what gives it that roundness at the end; I don’t know why, but there’s a difference between having it and not. The dill... you can leave it out, but I wouldn’t skip it; it really makes a difference.

1. First, clean the leek well. I cut it lengthwise and rinse it under running water since it collects dirt between the layers. Once it’s clean, slice it into thin rounds, not so thin that it’s invisible, but not chunky either. The potato should be peeled and diced into small cubes so it cooks quickly.
2. In a medium pot (so you don’t have to worry about it boiling over), heat the broth. When it starts to boil, toss in the leek and potato. Yes, all at once; let’s not complicate things.
3. Let everything simmer over medium heat for about 15-20 minutes. Check occasionally — when the potato is easily pierced with a fork and the leek is soft, it’s done.
4. Now, take the pot off the heat. I drain about half of the liquid into a separate bowl; don’t throw it away, as it helps control the texture (that’s how I learned not to make the soup too thin).
5. Using an immersion blender, puree everything directly in the pot. If it seems too thick, gradually add some of the reserved broth. Don’t pour it all at once, or you risk ending up with a watery soup. You want a creamy but still fluid consistency, not mashed potatoes.
6. When the texture is to your liking, add the butter (I cut it into small cubes so it melts nicely). Stir until you no longer see any fat floating. This makes the whole soup smoother.
7. Adjust the flavor with salt. Be careful here — the butter sometimes seems to "sweeten" everything, so taste it again. Don’t add pepper; it doesn’t work here and muddles the leek flavor.
8. Finally, chop the dill finely and sprinkle it on top. If you want, you can mix it into the soup, but I prefer to leave it on top so everyone can add as much as they like.
9. Serve it hot, with some fresh bread. I haven’t met anyone who refuses it, but I don’t bother trying to convince picky eaters.

Tips

Don’t be fooled — this soup is simple, but it’s also very easy to ruin if you stretch it too much with liquid or skip the butter. The first time I made it, I added the whole liter of broth right away, and it turned out quite bland, almost like vegetable water. Now I prefer to cook everything in the full liquid but drain some of it before blending, so I can adjust the consistency. Another tip — don’t leave it on the heat too long after adding the butter, just enough to melt it. You don’t want it to separate or boil too hard, as the flavors will get lost.

Substitutions and Adaptations

If you don’t have vegetable broth on hand, water works just fine, but add a bit of celery while it’s boiling (a few small cubes alongside the potato). For a vegan version, skip the butter and add a tablespoon of olive oil at the end — it won’t be as smooth, but it’s decent. For those with lactose issues or intolerances, there are plant-based butters that work well. The potato can also be replaced with celery root if you want a stronger flavor, but be careful; it has a strong taste, and not everyone appreciates it.

Variations

Some people add a tablespoon of sour cream at the end for extra creaminess. I’ve never felt the need, but no one’s stopping you from trying. For those wanting a heartier version, you can add a boiled egg on top or some garlic-flavored croutons. You can also use parsley instead of dill if you prefer that. I’ve never tested it with basil or other more "exotic" herbs, as it would alter the flavor profile.

Serving Ideas

It goes best with fresh bread — either a baguette or a thick slice of homemade bread to dip directly into the soup. If it’s for a more serious dinner, you can serve it alongside a simple salad or a spread of hummus or smoked fish (if you’re not fasting). As for drinks? A small glass of dry white wine pairs nicely, but I usually stick to water or green tea to keep the "light" vibe.

Frequently Asked Questions

Can the leek soup be frozen?
Yes, it can, but don’t add the dill before freezing, as it changes the flavor. Let it cool, portion it into small containers, and freeze it. When defrosting, heat it gently on the stove, stirring occasionally. If it separates or seems "broken," blend it again and adjust with a bit of butter or water.

Can I make it without a blender, just mashing with a fork?
You can, but it won’t be as smooth. The texture will be more rustic, with chunks of leek and potato. It’s a backup option if you don’t have a blender, but don’t expect that velvety soup.

Can I use other herbs?
Parsley is fine, but don’t use cilantro or savory — they overpower the leek flavor, and I don’t think it’s worth it. If you don’t like dill, feel free to leave it out.

What type of potatoes is best?
Starchy potatoes (the ones for mashing) are the best here; they make it creamier. If you have red potatoes, that’s fine too; they just take a bit longer to cook.

If I don’t have vegetable broth, what should I use?
Water works perfectly, as long as you don’t forget the salt and add some celery while it’s boiling or even a bay leaf if you want to feel like you’ve done something "special."

Nutritional Values (for a generous serving):

This soup is low in calories, around 130-150 kcal per serving, depending on how much butter you add and whether you’re stingy with the potato. Without sour cream, you have about 3-4 g of fat, around 23-25 g of carbohydrates (thanks to the potato), and almost no protein — maybe 2-3 g per serving, so it’s not a complete meal, but it works great as a starter or light dinner. The leek adds some fiber, and the potato keeps hunger at bay. The butter contributes some fat, but nothing excessive, and if you replace it with olive oil, the calories drop a bit. This recipe is gluten-free (unless you serve it with bread). It’s perfect for those who are fasting with minor adjustments, or for those watching their figure, as it doesn’t weigh you down unnecessarily.

How to Store and Reheat

If you have leftovers, store the soup in a container in the fridge, where it will keep well for 2 days, max 3. When reheating, do it over low heat, stirring gently to prevent sticking. It may thicken after sitting — if it’s too dense, add a bit of water or broth and stir again. You can also use the microwave, but be sure to stir halfway through to avoid cold and hot spots. I don’t recommend keeping it with the dill already added; it’s better to add fresh herbs at each serving. If you want to freeze it, as mentioned above, leave the herbs out and blend it again after defrosting if you feel it’s not as smooth anymore.

Wash the leek, slice it into rounds, and boil it until it softens in vegetable soup along with the diced potatoes; drain, then puree with an immersion blender, thin with as much soup as desired, season, add the butter, and serve with fresh dill.

 Ingredients: 1 leek, 1 liter of vegetable soup, 1 potato, 1 cube of butter, sea salt, fresh dill

 Tags:  leek soup