34 Delicious Soup Recipes with Flavorful Leeks

Hello, soup lovers! Have you ever noticed how a humble leek can transform an ordinary soup into something truly magical? These versatile alliums bring a subtle sweetness and depth of flavor that elevates everything from creamy potato soups to hearty chicken stews. We’ve gathered 34 of our favorite leek-infused recipes that promise comfort in every spoonful. Get ready to find your new favorite bowl of warmth!

Creamy Potato and Leek Soup

Venture into the cozy comfort zone with this soup that hugs your soul tighter than your favorite sweater on a crisp fall day. This creamy potato and leek concoction is basically a warm blanket in bowl form, guaranteed to make you forget about that questionable decision to wear sandals in October.

Ingredients

– 2 large leeks, white and light green parts only (because nobody wants gritty soup, trust me)
– 3 medium russet potatoes, peeled and diced into 1-inch cubes (the starchier, the creamier!)
– 4 cups vegetable broth (I’m team low-sodium so I can control the salt situation)
– 1 cup heavy cream (go big or go home, am I right?)
– 3 tablespoons unsalted butter (salted works too, just adjust seasoning)
– 2 cloves garlic, minced (fresh only—jarred garlic is a crime against flavor)
– 1 teaspoon fresh thyme leaves (dried works in a pinch, but fresh is chef’s kiss)
– ½ teaspoon black pepper (freshly ground, because we’re fancy like that)

Instructions

1. Slice the leeks lengthwise and rinse thoroughly under cold running water to remove all dirt trapped between layers.
2. Chop the cleaned leeks into ¼-inch slices.
3. Melt 3 tablespoons of unsalted butter in a large pot over medium heat until foamy, about 2 minutes.
4. Add the sliced leeks and cook for 8 minutes, stirring occasionally, until they become soft and translucent.
5. Stir in 2 cloves of minced garlic and cook for exactly 1 minute until fragrant but not browned.
6. Add 3 diced russet potatoes and toss to coat in the butter mixture.
7. Pour in 4 cups of vegetable broth and bring to a rolling boil over high heat.
8. Reduce heat to low, cover the pot, and simmer for 20 minutes until potatoes are fork-tender.
9. Remove the pot from heat and stir in 1 cup of heavy cream.
10. Use an immersion blender to puree the soup for 2-3 minutes until completely smooth and creamy.
11. Stir in 1 teaspoon of fresh thyme leaves and ½ teaspoon of black pepper.
12. Ladle the hot soup into bowls and serve immediately.

Heavenly doesn’t even begin to describe the velvety texture that coats your spoon like liquid silk. The gentle sweetness of leeks dances perfectly with the earthy potatoes, creating a flavor symphony that’ll have you contemplating a second bowl before you’ve finished the first. Try topping it with crispy bacon bits or serving it in hollowed-out bread bowls for maximum cozy points.

Rustic Chicken and Leek Stew

Aren’t we all secretly craving a hug in a bowl? This rustic chicken and leek stew is basically culinary comfort food that wraps you in warmth like your favorite blanket on a chilly autumn evening—only way more delicious and significantly less fuzzy.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs (trust me, the bones add incredible flavor depth)
– 3 large leeks, white and light green parts only, sliced into half-moons (give them a good rinse—leeks are notoriously sandy!)
– 4 cloves garlic, minced (because more garlic is always the right answer)
– 2 large carrots, chopped into rustic chunks (I like them chunky for texture)
– 2 celery stalks, diced (the unsung hero of flavor bases)
– 4 cups chicken broth (homemade if you’re fancy, but store-bought works perfectly)
– 1 cup dry white wine (something you’d actually drink—the cook deserves a sip too)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 tbsp fresh thyme leaves (fresh makes all the difference here)
– 1 bay leaf (the tiny flavor powerhouse)
– 1 tsp kosher salt (I’m generous with it)
– ½ tsp freshly ground black pepper (freshly ground is non-negotiable)

Instructions

1. Pat chicken thighs completely dry with paper towels—this is crucial for getting that golden, crispy skin.
2. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Season chicken generously with salt and pepper on both sides.
4. Place chicken skin-side down in the hot oil and cook undisturbed for 6-8 minutes until deeply golden brown.
5. Flip chicken and cook for 3 more minutes, then transfer to a plate—it won’t be cooked through yet, and that’s perfect.
6. Add leeks, carrots, and celery to the same pot, scraping up all those delicious browned bits from the chicken.
7. Cook vegetables for 8-10 minutes until leeks are softened and slightly caramelized.
8. Stir in minced garlic and cook for just 1 minute until fragrant—watch carefully so it doesn’t burn.
9. Pour in white wine, using your spoon to deglaze the pot and lift all those flavorful bits from the bottom.
10. Simmer wine for 3-4 minutes until reduced by about half, concentrating the flavor.
11. Return chicken to the pot along with any accumulated juices.
12. Add chicken broth, thyme, and bay leaf, making sure the chicken is mostly submerged.
13. Bring to a gentle boil, then immediately reduce heat to low, cover, and simmer for 45 minutes.
14. Remove lid and continue simmering uncovered for another 15 minutes to slightly thicken the broth.
15. Discard bay leaf and taste, adjusting seasoning if needed. Perfectly tender chicken should easily pull apart with a fork. Particularly wonderful when served over creamy mashed potatoes, the stew’s rich broth mingling with the fluffy potatoes creates pure comfort magic. That fall-apart chicken and sweet leeks will have everyone begging for seconds before they’ve finished firsts.

Classic French Leek and Onion Soup

Just when you thought French onion soup couldn’t get any more fabulous, along comes its sophisticated cousin with leeks stealing the show! This isn’t your average bowl of oniony goodness—it’s a creamy, dreamy hug in a bowl that’ll make you forget all about that questionable takeout from last night. Get ready to impress your taste buds and maybe even your mother-in-law with this surprisingly simple stunner.

Ingredients

– 4 tablespoons unsalted butter (because everything’s better with butter, right?)
– 2 large yellow onions, thinly sliced (I like mine crying-worthy thin)
– 3 large leeks, white and light green parts only, thoroughly washed and sliced (dirt-free is the goal here)
– 4 cloves garlic, minced (fresh only—none of that jarred nonsense)
– 1/2 cup dry white wine (the kind you’d actually drink, please)
– 6 cups beef broth (homemade if you’re fancy, quality store-bought if you’re sane)
– 1 teaspoon fresh thyme leaves (dried in a pinch, but fresh is chef’s kiss)
– 1 bay leaf (the soup’s secret whisperer)
– 1 cup heavy cream (go big or go home)
– Salt and freshly ground black pepper (to make everything pop)
– 4 slices crusty bread (for that essential crunch factor)
– 1 cup shredded Gruyère cheese (melty, glorious Gruyère)

Instructions

1. Melt 4 tablespoons unsalted butter in a large Dutch oven over medium heat until foamy.
2. Add thinly sliced onions and cook for 15 minutes, stirring occasionally, until they begin to soften.
3. Add sliced leeks and continue cooking for another 10 minutes until both onions and leeks are translucent.
4. Stir in minced garlic and cook for exactly 1 minute until fragrant—don’t let it brown!
5. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pot.
6. Simmer the wine mixture for 3-4 minutes until reduced by half.
7. Add 6 cups beef broth, 1 teaspoon fresh thyme, and 1 bay leaf to the pot.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
9. Remove the bay leaf and stir in 1 cup heavy cream.
10. Season with salt and freshly ground black pepper until perfectly balanced.
11. While soup simmers, toast 4 slices of crusty bread at 400°F for 8-10 minutes until golden.
12. Ladle hot soup into oven-safe bowls, top with toasted bread slices, and cover with shredded Gruyère.
13. Broil for 2-3 minutes until cheese is bubbly and beautifully browned.
14. Carefully remove from oven—those bowls will be hot!
What emerges from your oven is pure magic—creamy leeks and sweet onions create a velvety base that’s both comforting and elegant. The Gruyère forms that irresistible cheesy crust that crackles when you break through it. Serve this beauty with a crisp green salad and watch it become your new cold-weather obsession.

Hearty Mushroom and Leek Bisque

Dare we say this bisque is the cozy hug your taste buds have been craving? When the weather turns crisp and you’re dreaming of something that whispers ‘comfort’ while shouting ‘flavor,’ this creamy mushroom and leek creation delivers all the warm fuzzies. Honestly, it’s so good you might just forget to share.

Ingredients

• 2 tablespoons unsalted butter (my go-to for that rich, velvety base)
• 2 large leeks, white and light green parts only, thinly sliced (give them a good rinse—they love hiding sand)
• 1 pound cremini mushrooms, sliced (baby bellas bring such earthy depth)
• 3 cloves garlic, minced (fresh is best, no jarred stuff here)
• 4 cups vegetable broth (homemade if you’re fancy, but boxed works in a pinch)
• 1 cup heavy cream (because indulgence is mandatory)
• 1 teaspoon fresh thyme leaves (dried just doesn’t hit the same)
• 1/2 teaspoon smoked paprika (for that subtle smoky whisper)
• Salt and freshly ground black pepper (season as you go, friends)

Instructions

1. Melt 2 tablespoons unsalted butter in a large pot over medium heat until it’s foamy and fragrant.
2. Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they’re softened and slightly golden.
3. Tip: Don’t rush the leeks—letting them caramelize slowly builds a sweet foundation for the bisque.
4. Stir in the sliced cremini mushrooms and cook for 8-10 minutes until they’ve released their liquid and started to brown.
5. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot—that’s flavor gold!
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Carefully transfer the soup in batches to a blender and puree until completely smooth.
9. Tip: Leave the blender lid slightly ajar and cover with a towel to prevent steam buildup explosions.
10. Return the pureed soup to the pot and stir in 1 cup heavy cream.
11. Add 1 teaspoon fresh thyme leaves and 1/2 teaspoon smoked paprika.
12. Season with salt and freshly ground black pepper to taste, then simmer for 5 more minutes to let flavors meld.
13. Tip: Taste and adjust seasoning now—the cream can mute flavors, so be bold with that salt shaker.

Seriously silky with an earthy depth that’ll make you swoon, this bisque is what autumn dreams are made of. Serve it in your favorite mug with a crusty bread sidekick for dipping, or get fancy with a drizzle of truffle oil and crispy fried leeks on top—either way, prepare for compliments.

Lentil and Leek Soup with Herbs

Craving something that warms your soul without requiring a culinary degree? This lentil and leek soup is basically a hug in a bowl—simple, satisfying, and guaranteed to make your kitchen smell like a cozy café. Let’s get simmering!

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 2 large leeks, white and light green parts only, sliced (rinse well—they’re sneaky with dirt!)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use jarred in a pinch)
• 1 cup brown lentils, rinsed (no soaking needed—hooray for lazy cooks!)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 tsp dried thyme (crush it between your fingers to wake up the flavor)
• 1 bay leaf (the soup’s secret whisperer)
• Salt and black pepper (be generous—this soup can take it!)
• 2 tbsp fresh parsley, chopped (for that bright, herby finish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add the sliced leeks and sauté for 5–7 minutes, stirring often, until they’re soft and slightly golden. Tip: Don’t rush this—caramelized leeks = flavor magic!
3. Stir in the minced garlic and cook for 1 minute until fragrant (but not brown—burnt garlic is a sad affair).
4. Add 1 cup rinsed lentils, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf to the pot.
5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Tip: Set a timer—lentils go from perfect to mushy fast!
6. Uncover and simmer for another 10 minutes until the lentils are tender but not falling apart.
7. Remove the bay leaf and discard it (its job is done!).
8. Season with salt and black pepper to your liking—start with ½ tsp salt and ¼ tsp pepper, then adjust. Tip: Taste as you go—soup seasoning is a personal journey!
9. Stir in 2 tbsp fresh parsley just before serving.

Ladle this herby masterpiece into bowls and watch the lentils melt into the broth, creating a velvety texture with pops of earthy goodness. Serve it with crusty bread for dipping, or get fancy with a dollop of Greek yogurt—either way, it’s comfort in every spoonful.

Chilled Leek and Cucumber Vichyssoise

Oh my stars, who decided hot soup gets all the glory? Let’s give those sweaty summer days a delicious cold shoulder with this chilled leek and cucumber vichyssoise—it’s basically a spa day in a bowl, but way tastier (and no cucumber slices on your eyes, promise).

Ingredients

– 2 large leeks, white and light green parts only (give those dark greens the boot—they’re too tough for this party)
– 1 English cucumber, peeled and chopped (I’m team no-seeds, so scoop ’em out if yours are seedy)
– 2 medium Yukon Gold potatoes, peeled and diced (their buttery vibe is key here, trust me)
– 4 cups low-sodium vegetable broth (homemade if you’re fancy, boxed if you’re smart and busy)
– 1/2 cup heavy cream (go for the good stuff—it’s the velvet rope of soups)
– 2 tbsp extra virgin olive oil (my ride-or-die for sautéing)
– 1 tbsp fresh lemon juice (bottled lemon juice? In this economy? No thanks.)
– 1/4 cup fresh chives, chopped (scissors are your best friend here)
– Salt and freshly ground black pepper (be generous—this soup loves a little sass)

Instructions

1. Slice the leeks in half lengthwise and rinse thoroughly under cold running water to remove any grit between the layers.
2. Chop the cleaned leeks into 1/2-inch pieces.
3. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
4. Add the chopped leeks and sauté for 6–8 minutes, stirring occasionally, until they’re softened but not browned.
5. Tip: Don’t rush the leeks—letting them sweat slowly builds a sweet, mellow base.
6. Add the diced potatoes and 4 cups low-sodium vegetable broth to the pot.
7. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes, or until the potatoes are fork-tender.
8. Stir in the chopped cucumber and cook for just 2 more minutes—we want it bright, not mushy.
9. Remove the pot from the heat and let it cool for 10 minutes.
10. Carefully transfer the mixture to a blender, working in batches if needed, and blend until completely smooth.
11. Tip: Leave the blender lid’s center insert out and cover with a towel to let steam escape—hot soup explosions are not the drama we’re here for.
12. Pour the blended soup into a large bowl and whisk in 1/2 cup heavy cream and 1 tbsp fresh lemon juice.
13. Season with salt and freshly ground black pepper to taste—start with 1 tsp salt and 1/2 tsp pepper, then adjust.
14. Cover the bowl and refrigerate for at least 4 hours, or until thoroughly chilled.
15. Tip: Overnight chilling is even better—it lets the flavors get to know each other like old friends.
16. Just before serving, stir in the chopped fresh chives.

Ethereally smooth and cool as a cucumber (literally), this soup delivers a subtle sweetness from the leeks and a refreshing zip from the lemon. Serve it in chilled bowls for maximum refreshment, or get fancy with a drizzle of olive oil and extra chives on top—because we eat with our eyes first, darling.

Spicy Thai Coconut Leek Soup

Tired of the same old soup routine? This Spicy Thai Coconut Leek Soup is about to become your new favorite kitchen adventure—it’s like a tropical vacation in a bowl, but without the sunburn or questionable resort Wi-Fi. Get ready to wake up your taste buds with creamy coconut, fiery spice, and the humble leek’s surprisingly sassy side.

Ingredients

– 2 tbsp coconut oil (my secret weapon for that extra tropical vibe)
– 3 large leeks, white and light green parts only, thinly sliced (because nobody wants gritty soup—wash these guys thoroughly!)
– 4 cloves garlic, minced (fresh is best, but I won’t judge if you cheat with the jarred stuff)
– 1 tbsp fresh ginger, grated (trust me, it beats the powdered version by a mile)
– 1-2 Thai chilies, finely chopped (adjust based on your bravery level)
– 4 cups vegetable broth (low-sodium lets you control the saltiness)
– 1 can (13.5 oz) full-fat coconut milk (shake it well—none of that separated business)
– 2 tbsp fish sauce (the funky, umami-packed star of the show)
– 1 tbsp lime juice (freshly squeezed, because bottled lime juice is a culinary crime)
– 1/4 cup fresh cilantro, chopped (for garnish, but I always sneak extra)

Instructions

1. Heat 2 tbsp coconut oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they soften and turn lightly golden.
3. Stir in the minced garlic, grated ginger, and chopped Thai chilies, cooking for 1 minute until fragrant (tip: don’t walk away—garlic burns faster than your last online shopping spree).
4. Pour in 4 cups vegetable broth and bring to a boil, then reduce heat to low and simmer for 10 minutes to let the flavors mingle.
5. Add the can of coconut milk and 2 tbsp fish sauce, stirring gently to combine (tip: avoid boiling after this to keep the coconut milk from curdling).
6. Simmer for another 5 minutes, then remove from heat and stir in 1 tbsp lime juice.
7. Ladle the soup into bowls and top with fresh cilantro (tip: for extra flair, add a lime wedge on the side—squeeze it in just before eating to brighten everything up).

Zesty, creamy, and with just the right kick, this soup is a textural dream—silky from the coconut milk, with tender leeks that melt in your mouth. Serve it alongside jasmine rice for a hearty meal, or dunk crusty bread straight into the bowl (no shame in the carb game). It’s the kind of comfort food that makes you forget it’s actually good for you.

Savory Fish and Leek Chowder

Ditch those boring soup recipes, because we’re about to make a chowder so ridiculously good it’ll make your taste buds do a happy dance. This savory fish and leek number is the cozy hug in a bowl you never knew you needed, packed with flavor that’ll have you questioning every other soup you’ve ever eaten.

Ingredients

– 1 lb firm white fish fillets (I like cod or haddock here – they hold their shape beautifully)
– 2 large leeks, white and light green parts only (give them a good wash – leeks love hiding dirt)
– 2 tbsp unsalted butter (because everything’s better with butter, am I right?)
– 2 cups whole milk (none of that skim stuff – we’re going for creamy perfection)
– 1 cup heavy cream (the secret to that luxurious texture)
– 2 medium potatoes, peeled and diced (Yukon Golds are my favorite for their buttery flavor)
– 4 cups chicken broth (homemade if you have it, but store-bought works great too)
– 1 tsp salt (I use kosher salt for better control)
– ½ tsp black pepper (freshly ground makes all the difference)
– 2 tbsp fresh parsley, chopped (for that bright, fresh finish)

Instructions

1. Melt 2 tablespoons of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Slice 2 large leeks lengthwise and rinse thoroughly under cold water to remove any hidden grit, then chop into ½-inch pieces.
3. Add the cleaned, chopped leeks to the melted butter and sauté for 5-7 minutes until softened but not browned.
4. Pour in 4 cups of chicken broth and bring to a gentle simmer.
5. Peel and dice 2 medium potatoes into ½-inch cubes, then add them to the simmering broth.
6. Cook the potatoes for 12-15 minutes until fork-tender but not falling apart.
7. Cut 1 lb of firm white fish fillets into 1-inch chunks while the potatoes cook.
8. Tip: Pat the fish dry with paper towels before cutting – this helps it sear better and prevents excess water in your chowder.
9. Add the fish chunks to the pot and cook for 3-4 minutes until opaque and flaky.
10. Pour in 2 cups of whole milk and 1 cup of heavy cream, stirring gently to combine.
11. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
12. Tip: Don’t let the chowder boil after adding dairy – keep it at a gentle simmer to prevent curdling.
13. Chop 2 tablespoons of fresh parsley while the chowder heats through.
14. Stir in the chopped parsley and remove from heat.
15. Tip: Let the chowder rest for 5 minutes off the heat before serving – this allows the flavors to meld beautifully.

That silky, creamy broth hugging tender fish and potatoes creates pure comfort in every spoonful. Serve it with crusty bread for dipping, or get fancy with oyster crackers for that classic chowder house feel – either way, prepare for empty bowls and happy faces.

Butternut Squash and Leek Soup

Brace yourselves, soup season enthusiasts—this butternut squash and leek concoction is about to become your new autumn obsession, the kind that makes you forget pumpkin spice even exists (almost). It’s creamy, dreamy, and surprisingly simple to whip up, perfect for those crisp days when you want something cozy without the fuss.

Ingredients

– 1 large butternut squash, peeled and cubed (about 4 cups—don’t skimp, it’s the star!)
– 2 leeks, white and light green parts only, sliced thin (give ’em a good rinse to ditch the grit)
– 3 tablespoons extra virgin olive oil (my go-to for that fruity kick)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1/2 cup heavy cream (because richness is non-negotiable)
– 1 teaspoon smoked paprika (for a hint of smoky magic)
– Salt and freshly ground black pepper (be generous—season as you go!)

Instructions

1. Preheat your oven to 400°F—this ensures even roasting for the squash.
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
3. Roast the squash for 25–30 minutes, until tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5. Add the sliced leeks and sauté for 6–8 minutes, stirring occasionally, until softened but not browned.
6. Tip: Don’t rush the leeks—slow cooking brings out their sweet, mild flavor.
7. Pour in the vegetable broth and bring the mixture to a gentle boil.
8. Add the roasted squash to the pot, reduce the heat to low, and simmer for 10 minutes.
9. Stir in the smoked paprika and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
10. Carefully transfer the soup in batches to a blender and blend until completely smooth.
11. Tip: Blend in small batches to avoid hot soup explosions—safety first, folks!
12. Return the blended soup to the pot and stir in the heavy cream over low heat for 2 minutes.
13. Tip: For extra silkiness, strain the soup through a fine-mesh sieve—it’s worth the effort.
14. Ladle the soup into bowls and serve immediately.
The velvety texture hugs your spoon, while the smoky paprika and sweet squash create a cozy harmony. Try topping it with crispy sage or a drizzle of chili oil for a fun twist—it’s autumn in a bowl, no sweater required.

Curried Leek and Sweet Potato Soup

Mmm, nothing says “I’ve got my life together” like a pot of Curried Leek and Sweet Potato Soup simmering on the stove—except maybe remembering to water your plants. This cozy, golden-hued bowl is the culinary equivalent of a warm hug, with just enough spice to keep things interesting.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
• 2 large leeks, white and light green parts only, sliced (give ’em a good rinse—they’re sneaky with the dirt!)
• 2 medium sweet potatoes, peeled and cubed (about 4 cups—trust me, you’ll want every last bit)
• 4 cups vegetable broth (low-sodium so you’re the boss of seasoning)
• 1 tablespoon curry powder (the bolder, the better—I’m looking at you, spice lovers)
• 1/2 cup full-fat coconut milk (shaken, not stirred, for that creamy dreaminess)
• Salt to taste (start with 1/2 teaspoon and adjust—no one likes a salty surprise)

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until it shimmers.
2. Add the sliced leeks and sauté for 5–7 minutes, stirring occasionally, until they’re soft and fragrant (tip: don’t rush this—caramelized leeks are flavor gold).
3. Stir in 1 tablespoon of curry powder and cook for 1 minute to toast the spices, releasing their aroma.
4. Add the cubed sweet potatoes and 4 cups of vegetable broth, then bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes until the sweet potatoes are fork-tender (tip: poke a cube—if it yields easily, you’re in business).
6. Carefully blend the soup until smooth using an immersion blender (tip: for extra silkiness, let it cool slightly and blend in batches if using a countertop blender).
7. Stir in 1/2 cup of full-fat coconut milk until fully incorporated.
8. Season with salt, starting with 1/2 teaspoon and adding more if needed, then heat for 2–3 minutes until warmed through.

Creamy, slightly sweet, and with a gentle curry warmth, this soup is like a cozy blanket for your taste buds. Serve it with a drizzle of coconut milk and crusty bread for dipping—because soup without bread is just… sad.

Zucchini and Leek Green Goddess Soup

Veggies, get ready to glow up! This zucchini and leek soup is basically a green goddess in a bowl—so vibrant it might just start giving you life advice. It’s the kind of effortless elegance that makes you look like a kitchen wizard without any of the stress.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
– 2 large leeks, white and light green parts only (sliced thin—trust me, no one wants gritty soup)
– 3 medium zucchinis, chopped into 1-inch chunks (the more, the merrier for that velvety texture)
– 4 cups vegetable broth (homemade if you’re fancy, but boxed works in a pinch)
– 1/2 cup heavy cream (because why not indulge a little?)
– 1 teaspoon salt (I like Diamond Crystal for its fine dissolve)
– 1/2 teaspoon black pepper (freshly ground, please—it’s a game-changer)

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until it shimmers.
2. Add the sliced leeks and sauté for 5 minutes, stirring occasionally, until they’re soft and fragrant.
3. Toss in the chopped zucchinis and cook for another 5 minutes, until they start to soften slightly.
4. Pour in 4 cups of vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
5. Carefully transfer the hot mixture to a blender, blend on high for 1 minute until completely smooth.
6. Return the blended soup to the pot and stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Heat the soup over low for 3 minutes, stirring constantly, until warmed through but not boiling.

Heavenly smooth and packed with fresh, garden-like flavor, this soup is a cozy hug in a bowl. Serve it hot with a drizzle of cream or chilled for a refreshing twist—either way, it’s pure green magic.

Garlic and Leek Broth for Healing

Just when you thought garlic couldn’t get any more heroic, along comes this leek-loving broth to save your sniffly soul from seasonal misery. Picture this: a steamy, aromatic elixir that’s basically a warm hug for your immune system, ready to battle germs with the ferocity of a toddler defending their favorite toy. Let’s make some liquid courage, shall we?

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
• 3 large leeks, white and light green parts only, sliced (because the dark greens are basically the vegetable version of a bad hair day)
• 8 cloves garlic, smashed (don’t be shy—this is where the magic happens)
• 6 cups vegetable broth (I prefer low-sodium so I can boss the salt around myself)
• 1 teaspoon fresh thyme leaves (dried works in a pinch, but fresh makes you feel fancy)
• 1 bay leaf (the silent hero that whispers flavor into every sip)
• ½ teaspoon black peppercorns (whole, because we’re not messing with pre-ground sadness)
• 2 tablespoons fresh lemon juice (bottled lemon juice is the culinary equivalent of a fake smile)

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 3 large sliced leeks and 8 smashed garlic cloves, stirring to coat them in the oil.
3. Sauté the leeks and garlic for 8–10 minutes, stirring occasionally, until the leeks are soft and translucent but not browned.
4. Pour in 6 cups vegetable broth, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot.
5. Add 1 teaspoon fresh thyme leaves, 1 bay leaf, and ½ teaspoon black peppercorns to the pot.
6. Bring the broth to a gentle boil over high heat, then immediately reduce the heat to low.
7. Simmer the broth uncovered for 25 minutes, allowing the flavors to meld and the liquid to reduce slightly.
8. Remove the pot from the heat and discard the bay leaf using a slotted spoon.
9. Stir in 2 tablespoons fresh lemon juice just before serving to brighten the flavors.

Really, this broth is a silky, golden pool of comfort with a punchy garlic backbone and the subtle sweetness of leeks. Serve it steaming hot in your favorite mug for a cozy sip, or get wild and use it as a base for risotto—it’ll make your taste buds do a happy dance.

Roasted Cauliflower and Leek Soup

Fabulous news for anyone who thinks soup season is the best season—this roasted cauliflower and leek number is about to become your cozy kitchen MVP. It’s creamy, dreamy, and so ridiculously easy you’ll wonder why you ever settled for canned sadness. Trust me, your taste buds are already throwing a party.

Ingredients

• 1 large head of cauliflower, chopped into florets (the bigger, the better for roasting drama)
• 2 large leeks, white and light green parts only, sliced (give them a good rinse—they’re sneaky with the dirt)
• 3 tablespoons extra virgin olive oil, my go-to for that golden roast
• 4 cups vegetable broth, because homemade is great but store-bought works in a pinch
• 1/2 cup heavy cream, for that luxurious swirl
• 1 teaspoon smoked paprika, because regular paprika is just too shy
• Salt and freshly ground black pepper, to your heart’s content (I’m generous with both)

Instructions

1. Preheat your oven to 425°F—get it nice and toasty for maximum roasting power.
2. Toss the cauliflower florets and sliced leeks with 2 tablespoons of olive oil on a large baking sheet, spreading them in a single layer for even browning.
3. Roast for 25–30 minutes, until the cauliflower edges are caramelized and the leeks are tender with a slight char.
4. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat, then add the roasted veggies—sizzle them for 2 minutes to wake up the flavors.
5. Pour in the vegetable broth and bring to a gentle boil, then reduce the heat and let it simmer for 10 minutes to meld everything together.
6. Carefully transfer the mixture to a blender, blend until silky smooth (tip: hold the lid with a towel to avoid hot soup explosions).
7. Return the soup to the pot, stir in the heavy cream and smoked paprika, and heat through for 3–4 minutes without boiling (tip: don’t boil after adding cream to keep it from curdling).
8. Season with salt and pepper to taste, adjusting until it’s just right for you (tip: taste as you go—it’s the secret to perfection).

Buttery smooth with a smoky kick, this soup is like a warm hug in a bowl. Serve it with a crusty bread for dipping or top with crispy croutons for a textural twist—either way, it’s comfort food royalty.

Wild Rice and Leek Autumn Soup

Oh, the crisp autumn air is practically begging for a bowl of something warm and wonderful, and this wild rice and leek soup is here to answer that call with a hearty hug. It’s the kind of cozy, no-fuss dish that makes you want to curl up with a blanket and pretend you’re a culinary genius—because, let’s be honest, you totally are. Let’s dive into this flavor fiesta that’s as easy as it is delicious!

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
• 2 large leeks, white and light green parts only, thinly sliced (rinse well—those guys love to hide grit!)
• 3 cloves garlic, minced (fresh is best, but I won’t judge if you cheat with pre-minced)
• 1 cup wild rice, rinsed (it adds a nutty chew that’s pure magic)
• 6 cups vegetable broth (low-sodium so you’re the boss of seasoning)
• 1 teaspoon dried thyme (crush it between your fingers to wake up the flavor)
• 1 bay leaf (the silent hero of soups everywhere)
• 1 cup heavy cream (for that luxurious, velvety finish)
• Salt and black pepper to taste (be generous—life’s too short for bland soup)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers lightly.
2. Add the sliced leeks and sauté for 5–7 minutes, stirring occasionally, until they’re softened and just starting to turn golden.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown, or it’ll turn bitter.
4. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the pot; that’s free flavor!
5. Add the rinsed wild rice to the pot and toast for 2 minutes, stirring constantly, to enhance its nutty taste.
6. Pour in the vegetable broth, then add the dried thyme and bay leaf, giving everything a good stir.
7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45–50 minutes until the rice is tender and has split open.
8. Tip: Resist the urge to peek too often—keeping the lid on helps maintain a steady simmer.
9. Remove the bay leaf and discard it (its job is done, and it knows it).
10. Stir in the heavy cream and let the soup heat through for 3–4 minutes without boiling.
11. Season with salt and black pepper to taste, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust as needed.
12. Tip: Taste and season in stages—you can always add more, but you can’t take it back!

A creamy, dreamy bowl of this soup boasts a delightful chew from the wild rice and a subtle sweetness from the leeks. Serve it with a crusty baguette for dipping, or top with crispy fried onions for a crunchy contrast that’ll make your taste buds do a happy dance.

Conclusion

Whether you’re craving a creamy potato leek soup or a hearty chicken and leek stew, this collection offers something for every taste and season. We hope these 34 recipes inspire your next cozy meal! Try one out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the soup love.