Hello, you good soup loving people of the world! As good soup loving people, there are days when we would all love nothing more than to tinker around in our kitchen all day, doctoring steaming, simmering cauldrons of cure-anything-that ails-you goodness. Alas, today is not one of those days. Although it will taste as if it was! This amazing, FIVE ingredient (okay, seven if you count the salt and pepper) easy leek soup is the perfect, creamy, satisfying bowl of piping hot comfort food on a really doggone cold day. I threw this together on a Tuesday night for dinner and then, because Texas weather is completely bipolar, we enjoyed a chilled version of the leftovers on Thursday. Bonus.

Last Fall, my father in law charged me with creating a few leek recipes as they were plentiful in the ranch garden. And I’m so grateful he did, as hence, this creamy bowl of satisfying goodness was born. And it made me realize that I LOVE leeks, they are oniony, but so delicately so that you don’t want to mess with them too much or you will overpower the flavor. This easy leek soup really lets them shine.

First chop off the root ends and the dark green parts of your leeks. You only want these gorgeous white and light green parts in your easy leek soup. Then, cut them in half lengthwise and rinse under cold, running water really, REALLY well. They obviously grow in the dirt and the dirt gets in between the layers.

Give ’em a quick saute with a sweet yellow onion and a good pinch of salt (and a healthy amount of butter). Cover with veggie stock (or chicken stock). Homemade stock is awesome, but for us mortals (like me) store bought is just fine.

After you add the stock you can totally go enjoy a glass of wine, read a book, whatever for 20 minutes. Then just give your easy leek soup a whirl through the blender, whisk in a little cream and call your family to the table. Tell them you slaved over dinner, because they are going to believe you. For extra credit points, you could use part of that 20 minutes to make these homemade garlic croutons. Also, my darling husband, in his infinite wisdom, thinks crumbled bacon would be a nice addition. I’m inclined to agree with him. Happy weekend and happy cooking! What are you cooking to keep warm these days?  Need more of a soup fix this winter? Try our Roasted Tomato Bisque with Fennel or the 100 Calorie Tomato Soup. Also, I would love to send you our free Seven Days of Soup e-book. Grab yours in the sidebar!

xo-Amanda

Easy Leek Soup

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Creamy and indulgent, this easy leek soup is the perfect comfort food on a cold day.

• 4 Tablespoons Unsalted Butter
• 3 Large leeks (1 and 1/2 inch diameter), trimmed and rinsed well. Use light green and white parts only
• 1 Medium Sweet or Yellow Onion, chopped (roughly 1/2 inch dice)
• 2 Cups Vegetable Stock
• 2 Tablespoons Heavy Cream
• Salt and Pepper to taste

1. Trim ends and dark green parts from leeks. Cut in half lengthwise and rinse under cold water. Slice into 1/4 inch half moon slices
2. Melt Butter in a large pot or dutch oven over medium heat.
3. Add leeks, onion and a good pinch of kosher salt.
4. Saute until onions are translucent
5. Add vegetable stock.
6. Bring to boil, reduce to simmer. Simmer 20 minutes.
7. Remove from heat and allow to cool slightly.
8. Pour soup into blender and puree on high speed for one minute.
9. Wipe out your soup pot.
10. Return soup to cleaned pot.
11. Stir in the cream and adjust salt to taste
12. Reheat soup if necessary.
13. Garnish with fresh cracked black pepper.