Deliciously Creamy Leek Soup


It’s that time of the year again when soup is such a nice comfort food to have. As I look out the window and witness the snow blizzard going on, I’m so thankful that I am inside the house where it’s warm and there’s a deliciously creamy leek soup cooking on the stove.

It was only this year that I started cooking leek. I think what started it was a conversation I had with my husband when we bought our toddler some food toys at Ikea. One of the fabric food toys in the vegetable pack is a leek. So while walking down the aisles of Ikea my husband said “we should make leek soup.” At that time, I had no clue whatsoever how to make one.
When I first made my leek soup I actually had to google how to prepare leek for cooking. Don’t judge! That’s when I found out you don’t eat the leafy green part. But that’s all in the past now. Since then, I’ve made this creamy goodness one too many times. I’ve even made this soup in big batches to give to friends! It freezes really well. Also, I like how flexible this soup is! I have made it using different ingredients almost every time based on what items we have in our fridge and pantry.

It’s easy. It’s delicious. And it’s oh so creamy! Let’s get cooking!



  • 3 large leeks, white and light green parts only, chopped
  • 1 large onion, chopped
  • 2 heaping teaspoon of minced garlic
  • approx. 2 T of salted butter
  • chicken bouillon powder
  • 7 cups water
  • 2 long organic carrots
  • 2 celery sticks
  • 4-5 medium sized potatoes
  • bay leaves
  • dried thyme (or fresh if you have!)
  • approx. 1 cup heavy cream (whipping cream) OR coconut cream
  • chives or parsley OR both (optional)
  • salt and pepper to taste


1. Toss approx. 2 T of salted butter into a pot in low heat.
2. While butter is melting, cut and discard the top green part and the root ends of the leeks. Cut the remaining part lengthwise. (Cutting it lengthwise will make it easier to wash the dirt off that are hiding in the layers). Chop into pieces and throw into the pot.
3. Toss the chopped onions and minced garlic with the leeks. Stir occasionally until leeks are softened.
4. Cut and discard the ends of the organic carrots and celery stalks. Cut the rest in small pieces and add into the pot. (I don’t peel organic carrots. I just wash them and into the pot they go! It’s faster and much tastier. I do peel carrots if I happen to buy non-organic ones).
5. Pour 7 cups of water into the pot. Add 7 heaping teaspoon of chicken bouillon powder. Stir until the powder is dissolved. (You can use 7 cups of vegetable or chicken stock too if you have them). Pour the broth into the pot.
6. Peel and cut into cubes 4 medium size potatoes and add into the mix.
7. Add 2-3 bay leaves and some dried thyme (go with fresh if you have them!). Cover and simmer under medium heat for 40 mins until all vegetables are cooked and potatoes are tender.
8. Pour approx. 1 cup whipping cream into the pot. (For a healthier option, use coconut cream instead of whipping cream. I’ve done both, but I prefer the rich flavour of dairy). Using an immersion blender, puree the soup until smooth. (If you don’t have a hand-held immersion blender, a regular blender works too!).
9. Add salt and pepper to taste.
10. Garnish with dried (or fresh) chives OR parsley OR both! (Whichever you have and whatever you prefer!).

Enjoy! 😉

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

<3 Zhi

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