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Recipe by Faigy Grossman

Creamy Leek Soup

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Leek offers a delicious, mild onion flavor which enhances and brings depth to this creamy soup. Whether you go with the California blend or just stick to the broccoli-cauliflower duo, I’m sure all of your guests and family will enjoy the delicate taste of this dish. Mine did!

Ingredients

Creamy Leek Soup

  • oil, for sautéing

  • 1 bunch leeks, large, checked and sliced thin

  • 1 (24-oz./680-g.) package California blend frozen vegetables or frozen broccoli-cauliflower mix

  • 1 extra large or 2 medium potatoes, cubed

  • 1 and 1/2 teaspoons salt

  • 2 teaspoons parve chicken soup mix

  • 6 cups water

Directions

Prepare the Soup

1.

In a heavy-bottomed pot, sauté leek until softened and slightly browned. Remove one cup leek from pot; set aside. 

2.

Add all remaining ingredients and bring to a boil. Lower heat and simmer for 30 minutes, or until vegetables are soft. 

3.

Blend with an immersion blender; return sautéed leek to pot. Adjust seasoning to taste, and add a little more water to achieve desired consistency.

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Creamy Leek Soup

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Stacey Silverman
Stacey Silverman
3 years ago

How many How many leeks is “a bunch”?

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Schwartz Renee
Reply to  Stacey Silverman
3 years ago

Usually about 3 large or 4 smallish/medium, but in a recipe like this you can experiment a bit according to your personal taste. Don’t sweat it!

Rifky Rottenstein
Rifky Rottenstein
6 years ago

Creamy leek soup What can I use instead of the soup mix?

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Cnooymow{shman
Cnooymow{shman
Reply to  Rifky Rottenstein
6 years ago

I would substitute two of the cups of water with vegetable or chicken broth.

Cnooymow{shman
Cnooymow{shman
Reply to  Cnooymow{shman
6 years ago

Actually, I would do it all with broth. BUt at least two cups.