The first recipe I was taught in school was this creamy leek soup, aka Cream of Leek. It is very easy to make, delicious, filling, and also very gentle on your budget!
Even in Texas, it sometimes gets cold and a hot soup is a perfect meal on such days. While we are probably experiencing our last freezing nights these days, other regions will have to be a lot more patient with the seasons, my German soup recipes might get you through the next couple of weeks.
Video How to Make Leek Soup
I recommend watching the video prior to cooking, there are a lot of things explained that will help you succeed with this recipe.
Leek is available throughout the year but for me, it is a winter vegetable. It is in season in Germany every month except for December which means it is cheap almost all the time while other vegetables get more expensive when they are out of season. I recommend eating the vegetables that are growing in a region at the time of the year it is consumed. It’s not only better for the environment (though that is important, too), but vegetables have more vitamins when they have short ways to the consumers, making them more nutritious.
This leek soup is perfect for beginners to learn a basic soup recipe. If you want to teach your kids some cooking, this might be a good start. The cutting of the vegetables isn’t complicated, the cooking is easy and as long as they make sure to stir the soup very often, they should successfully accomplish this easy meal.
Health Benefits of Leek
Leek has a lot of health benefits, some of them being unique flavonoid antioxidants, minerals, and vitamins (especially folic acid!!!), reducing cholesterol formation, reduction in the total blood pressure, containing small amounts of potassium, iron, calcium, magnesium, manganese, zinc, and selenium. It is also found to have antibacterial, antiviral, and anti-fungal activities.
The full list of benefits is found here …
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Creamy Leek Soup
- 600 ml Vegetable Broth
- 2 stalks Leek
- 4 tbsp Butter
- 40 g Flour optional
- 4 potatoes medium size
- 250 ml Heavy Cream
- some Salt
- some Pepper
- Wash the leek, removing all dirt between the leaves.
- Cut the leek into thin slices.2 stalks Leek
- Heat a pot and melt the butter in it, then add the leek and braise for a couple of minutes.4 tbsp Butter
- Sprinkle the flour on the leek, stir and then add the broth. For a gluten-free version, leave the flour out, the potatoes will bind the soup, too.40 g Flour, 600 ml Vegetable Broth
- Bring to a boil and boil for about 10 minutes. STIR FREQUENTLY!
- In the meantime, peel and cut the potatoes into cubes.4 potatoes
- Add some more broth or water to the pot if needed.
- Add the potatoes to the leek and boil until they are cooked through (about 15 minutes).
- Use an immersion blender to blend everything, then add the cream.250 ml Heavy Cream
- Season with salt and pepper, serve with a fresh slice of bread or dinner roll.some Salt, some Pepper