25+ Healthy and Delicious Leek Soup Recipes for Every Season

Leeks are a versatile and flavorful vegetable, often overshadowed by their more popular relatives like onions and garlic.

However, leeks are an essential ingredient in many delicious soups, thanks to their mild, sweet flavor and ability to pair well with various vegetables and seasonings.

Whether you’re seeking comfort on a chilly evening or craving a healthy, hearty meal, leek soups are a perfect option to consider.

In this collection of over 25 leek soup recipes, you’ll find a variety of options, from creamy classics like leek and potato soup to more inventive combinations like leek and mushroom or leek and bean soup.

Whether you’re looking for a dairy-free alternative, something with a bit of spice, or a simple yet satisfying option, there’s something for every taste and dietary need.

So, grab your soup pot and a bunch of fresh leeks, and let’s dive into some of the most comforting, flavorful leek soups that will surely become your go-to meals.

25+ Healthy and Delicious Leek Soup Recipes for Every Season

Leek soups offer a delicious, comforting way to enjoy this often-underappreciated vegetable.

The mild, slightly sweet flavor of leeks makes them a perfect base for a variety of soups, pairing well with potatoes, carrots, mushrooms, and other fresh ingredients.

Whether you prefer a smooth, creamy texture or a chunky, rustic style, there’s a leek soup recipe for every taste and occasion.

From warming fall nights to light spring lunches, leek soups are a versatile and nutritious choice.

With these 25+ leek soup recipes, you now have the inspiration you need to turn leeks into a star ingredient in your kitchen.

Experiment with different flavors and ingredients, and soon you’ll have a collection of leek soup recipes that you and your family will love year-round.

Creamy Potato and Leek Soup

A velvety smooth soup that blends the earthy flavors of leeks with the comforting richness of potatoes. Ideal for a cozy dinner, it’s both hearty and light, offering a satisfying taste of autumn.

Ingredients:

• 3 large leeks, trimmed and sliced
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 tablespoons unsalted butter
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the chopped onions and leeks and sauté for 5-7 minutes until soft and fragrant.
2. Add the diced potatoes to the pot, stirring them into the leeks and onions. Cook for another 2-3 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, pulse lightly to leave some pieces.
5. Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes to blend the flavors.
6. Serve hot, garnished with freshly chopped parsley.

This creamy potato and leek soup is the perfect balance of rich flavors and light textures. The leeks provide a subtle, sweet onion flavor that blends beautifully with the creamy potatoes, making it an ideal soup for any time of year. The addition of heavy cream ensures a silky-smooth finish, creating a bowl of pure comfort. It’s a versatile dish that can be served as an appetizer or a light meal on its own.

Vegan Leek and Carrot Soup

This simple, plant-based leek and carrot soup is both vibrant and nutritious, offering a warm, satisfying experience without any dairy. Perfect for those looking for a healthy, hearty soup that still feels indulgent.

Ingredients:

• 3 large leeks, cleaned and chopped
• 4 medium carrots, peeled and diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, leeks, and minced garlic, and sauté for about 7 minutes until the vegetables are soft and fragrant.
2. Add the diced carrots to the pot and stir well. Cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup and leave the rest as is.
5. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
6. Serve hot, garnished with fresh thyme sprigs.

This vegan leek and carrot soup is a simple yet satisfying dish that lets the natural sweetness of the vegetables shine. The leeks lend a subtle depth of flavor, while the carrots add a touch of sweetness. With no dairy, the soup remains light, but the combination of ingredients offers a hearty and fulfilling meal. It’s an excellent choice for those seeking a healthy yet comforting bowl of soup.

Leek and Mushroom Soup with Thyme

A savory and aromatic leek and mushroom soup, enhanced with the earthy flavors of thyme. This soup is perfect for those who enjoy a deeper, more complex flavor profile that balances the softness of leeks with the umami of mushrooms.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 cups button mushrooms, sliced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• A splash of white wine (optional)
• Crusty bread for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and leeks, cooking for 5-7 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for an additional 5 minutes, allowing the mushrooms to release their moisture and brown slightly.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for 15-20 minutes, allowing the flavors to develop.
4. Stir in the fresh thyme leaves, and add a splash of white wine if desired, allowing the alcohol to cook off for 2 minutes.
5. Season with salt and pepper to taste. Continue simmering for another 5 minutes to let the thyme infuse the soup.
6. Serve hot with slices of crusty bread on the side.

The leek and mushroom soup with thyme brings a depth of flavor that’s rich yet delicate. The earthy mushrooms complement the leeks perfectly, while the fresh thyme enhances the soup with a fragrant aroma that makes every spoonful delightful. This soup is ideal for serving on chilly days when you want something flavorful but not too heavy. The optional splash of white wine adds a sophisticated touch that elevates the dish, making it a great choice for a casual dinner or a starter for a more elaborate meal.

Leek and Spinach Soup

A light yet nourishing leek and spinach soup, filled with bright greens and earthy flavors. This simple yet flavorful soup makes for an energizing meal, offering a vibrant color and a blend of textures that’s both satisfying and healthy.

Ingredients:

• 3 large leeks, cleaned and sliced
• 4 cups fresh spinach, washed and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 garlic clove, minced
• Salt and pepper to taste
• A squeeze of fresh lemon juice
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and leeks, cooking for about 6-8 minutes until softened and fragrant.
2. Add the minced garlic and cook for another minute until aromatic.
3. Pour in the vegetable broth, and bring the mixture to a simmer. Cook for 10-12 minutes, allowing the flavors to combine.
4. Add the chopped spinach to the pot and cook for an additional 2-3 minutes, just until wilted.
5. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
6. Use an immersion blender to blend the soup until smooth, or leave some chunks if you prefer a more textured soup.
7. Serve hot, garnished with fresh basil leaves.

This leek and spinach soup is a refreshing option that’s as light as it is nutritious. The leeks lend a gentle sweetness to the broth, while the spinach provides a fresh, earthy flavor and a boost of vitamins. The lemon juice adds a touch of brightness, making it a perfect light meal for spring or a healthy appetizer any time of year. This soup is easy to make, flavorful, and packed with nutrients that can support a healthy lifestyle.

Leek and Cauliflower Soup

A creamy, velvety leek and cauliflower soup that combines the subtle sweetness of leeks with the mild, nutty flavor of cauliflower. This soup is an excellent choice for those who enjoy a comforting dish that’s still light and refreshing.

Ingredients:

• 3 large leeks, sliced
• 1 medium cauliflower, chopped into florets
• 1 large potato, peeled and diced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and leeks, sautéing them for 7-8 minutes until soft and fragrant.
2. Add the cauliflower florets and diced potato to the pot, stirring well to combine.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes until the cauliflower and potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only part of the soup.
5. Season with salt and pepper to taste, then simmer for another 5 minutes to allow the flavors to meld.
6. Serve hot, garnished with finely chopped chives.

Leek and cauliflower soup offers a delicate, creamy texture with a light and satisfying flavor. The cauliflower’s natural creaminess complements the leeks’ mild sweetness, while the potato adds body to the soup. It’s a healthy alternative to heavier cream-based soups and makes for an excellent meal on its own or paired with crusty bread. This comforting soup is especially ideal for cooler months, providing warmth and nourishment without being too heavy.

Leek and Pea Soup

A vibrant and refreshing leek and pea soup that combines the sweetness of peas with the mild, aromatic flavor of leeks. This soup is perfect for those who want a simple, yet delightful dish that’s full of flavor and color.

Ingredients:

• 3 large leeks, sliced
• 2 cups frozen peas
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh mint (optional)
• Salt and pepper to taste
• A drizzle of olive oil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and leeks, cooking for about 6-8 minutes until softened.
2. Add the vegetable broth to the pot and bring the mixture to a boil.
3. Once boiling, reduce the heat and add the peas. Simmer for about 5-7 minutes, or until the peas are tender.
4. Use an immersion blender to blend the soup until smooth. If you prefer a more textured soup, blend only part of the mixture and leave some peas whole.
5. Season with salt and pepper to taste. Optionally, stir in fresh mint for a refreshing twist.
6. Serve hot with a drizzle of olive oil on top.

This leek and pea soup is a delightful balance of sweetness and freshness. The peas bring a burst of vibrant color and a natural sweetness that perfectly complements the mild leeks. The optional mint adds a refreshing touch that lifts the flavors, making it a great choice for a springtime lunch or a light dinner. This easy-to-make soup is not only packed with nutrients but also full of fresh flavors that can make a satisfying and healthy meal.

Leek and Cabbage Soup

A hearty and wholesome leek and cabbage soup, perfect for those who enjoy a warm, comforting meal with a rustic flavor. The combination of leeks and cabbage offers a satisfying balance of sweetness and earthiness, making it a great dish for cooler weather.

Ingredients:

• 3 large leeks, sliced
• 1/2 medium head of cabbage, shredded
• 1 large carrot, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 garlic clove, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks, garlic, and carrots, sautéing for 5-7 minutes until the vegetables begin to soften.
2. Add the shredded cabbage and thyme, stirring to combine. Cook for an additional 3 minutes until the cabbage starts to wilt.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until all the vegetables are tender.
4. Season with salt and pepper to taste, adjusting the seasoning as needed.
5. Serve hot, garnished with fresh dill.

This leek and cabbage soup is a nourishing, earthy dish that’s perfect for a hearty lunch or a light dinner. The cabbage adds a slight sweetness and crunch, while the leeks provide a fragrant base that enhances the soup’s natural flavors. The thyme adds a subtle herbal note, making this soup a wholesome, well-rounded meal. It’s a fantastic option for those looking to warm up on chilly days, and it pairs wonderfully with rustic bread for a complete meal.

Leek and Sweet Potato Soup

A vibrant and slightly sweet leek and sweet potato soup that’s both filling and nourishing. The sweetness of the potatoes complements the delicate flavor of the leeks, creating a soup that’s rich yet light, perfect for a cozy meal.

Ingredients:

• 3 large leeks, sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• Salt and pepper to taste
• A dollop of sour cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and leeks, sautéing for about 7 minutes until softened.
2. Add the sweet potatoes and ground ginger, stirring to coat the vegetables in the spices. Cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
5. Season with salt and pepper to taste.
6. Serve hot with a dollop of sour cream, if desired.

This leek and sweet potato soup is a perfect balance of sweetness and savory flavors. The sweet potatoes provide a rich, creamy base, while the leeks add a gentle onion flavor. Ground ginger brings a warm, slightly spicy note that enhances the overall taste. This soup is satisfying and full of flavor, making it an ideal choice for a light lunch or a starter for dinner. It’s also an excellent way to enjoy the health benefits of both sweet potatoes and leeks in one delicious dish.

Leek and Zucchini Soup

A light yet flavorful leek and zucchini soup that combines the mild sweetness of leeks with the delicate flavor of zucchini. It’s a refreshing and healthy option for a light lunch or dinner, perfect for warmer months.

Ingredients:

• 3 large leeks, sliced
• 2 medium zucchinis, sliced
• 1 medium potato, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh basil, chopped
• Salt and pepper to taste
• A squeeze of fresh lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and cook for about 6-8 minutes until softened and fragrant.
2. Add the sliced zucchini and diced potato to the pot, stirring to combine. Cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer for 15-20 minutes, or until the potatoes and zucchini are tender.
4. Use an immersion blender to blend the soup until smooth. If you prefer some texture, blend half of the soup and leave the rest chunky.
5. Stir in fresh basil and season with salt and pepper to taste.
6. Serve hot with a squeeze of fresh lemon juice for added brightness.

This leek and zucchini soup is a simple, refreshing dish that lets the vegetables shine with their natural flavors. The zucchini adds a soft, subtle sweetness that pairs perfectly with the leeks, while the fresh basil gives the soup a fragrant, herbal kick. The squeeze of lemon juice at the end adds a zesty brightness, making this soup perfect for a light, nourishing meal. It’s an excellent choice for anyone looking for a low-calorie yet flavorful dish that’s quick and easy to prepare.

Leek and Tomato Soup

A delicious, tangy leek and tomato soup, combining the sweet mildness of leeks with the acidity and brightness of tomatoes. This vibrant soup is perfect for those who enjoy a soup that balances sweetness and tang, offering a full-bodied flavor that’s both comforting and refreshing.

Ingredients:

• 3 large leeks, cleaned and sliced
• 4 medium tomatoes, chopped (or 1 can of diced tomatoes)
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and onions, sautéing for about 5-7 minutes until softened and fragrant.
2. Add the chopped tomatoes to the pot and cook for another 5 minutes, allowing them to break down and release their juices.
3. Pour in the vegetable broth, oregano, salt, and pepper, and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth or blend in batches for a chunkier texture.
5. Season with additional salt and pepper if needed.
6. Serve hot, garnished with fresh basil leaves.

This leek and tomato soup is a perfect balance of savory and tangy flavors, where the sweetness of the leeks complements the acidity of the tomatoes beautifully. The oregano adds a touch of earthiness, enhancing the soup’s depth of flavor. This soup is ideal for any time of year, offering a fresh, comforting dish that pairs wonderfully with a slice of crusty bread. It’s light but satisfying, making it a great choice for lunch or a light dinner.

Leek and Bean Soup

A protein-packed leek and bean soup that combines the delicate flavor of leeks with the hearty richness of beans. This soup is filling yet light, offering a nutritious and comforting meal perfect for any season.

Ingredients:

• 3 large leeks, sliced
• 2 cups cooked white beans (or 1 can of white beans, drained and rinsed)
• 1 medium carrot, peeled and diced
• 1 celery stalk, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks, carrot, and celery, and sauté for about 6-8 minutes, until the vegetables are softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the vegetable broth, bay leaf, and cooked white beans. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This leek and bean soup is a heartwarming dish that’s both filling and nutritious. The creamy white beans add texture and richness, making it a satisfying meal, while the leeks provide a light, aromatic base. The celery and carrot contribute a slight crunch and sweetness, enhancing the overall flavor profile. This soup is perfect for those looking for a protein-packed, healthy option that doesn’t skimp on flavor.

Leek and Butternut Squash Soup

A velvety and flavorful leek and butternut squash soup that combines the natural sweetness of the squash with the mild, onion-like flavor of the leeks. This comforting soup is perfect for fall and winter, offering a satisfying, creamy texture without the need for heavy cream.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and leeks, cooking for about 6-8 minutes until softened.
2. Add the cubed butternut squash and ground cinnamon to the pot, stirring to combine. Cook for another 4-5 minutes to allow the squash to lightly caramelize.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth. For a thicker texture, blend part of the soup and leave some pieces intact.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage leaves.

This leek and butternut squash soup is rich, creamy, and bursting with flavor. The sweetness of the butternut squash pairs wonderfully with the delicate leeks, while the cinnamon adds a hint of warmth that’s perfect for colder months. This comforting soup is a great choice for a fall or winter meal and pairs well with a slice of toasted bread for a complete, cozy meal. Its natural creaminess makes it a satisfying and wholesome option without being overly rich.

Leek and Potato Soup

A classic leek and potato soup, offering a creamy texture and comforting flavor, with the mild sweetness of leeks complementing the earthiness of potatoes. This soup is simple, hearty, and perfect for warming up on chilly days.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• A dollop of sour cream (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and leeks, cooking for 7-8 minutes until softened.
2. Add the diced potatoes and cook for another 3-4 minutes, allowing them to lightly brown.
3. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes until the potatoes are tender.
4. Remove the bay leaf and use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Season with salt and pepper to taste.
6. Serve hot, with a dollop of sour cream on top if desired.

This leek and potato soup is the epitome of comfort food. The potatoes provide a creamy, hearty base, while the leeks bring a delicate sweetness that elevates the flavor. The simplicity of the ingredients makes it easy to prepare, yet the combination creates a soup that is filling and satisfying. This classic soup is perfect for a cozy lunch or dinner, offering warmth and nourishment with minimal effort.

Leek and Carrot Soup

A vibrant leek and carrot soup that combines the natural sweetness of carrots with the delicate flavor of leeks. This light yet flavorful soup is easy to prepare and offers a fresh, healthy option for a meal or appetizer.

Ingredients:

• 3 large leeks, cleaned and sliced
• 4 medium carrots, peeled and diced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and onions, sautéing for about 6-8 minutes until softened.
2. Add the diced carrots and ground cumin to the pot, stirring to combine. Cook for an additional 4-5 minutes, letting the carrots cook slightly.
3. Pour in the vegetable broth, bring the soup to a boil, and then reduce the heat to simmer. Let the soup simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only part of the soup and leave some pieces intact.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This leek and carrot soup offers a refreshing, slightly sweet flavor profile that is perfect for a light meal. The carrots bring a natural sweetness, while the leeks add a delicate onion-like flavor that’s not overpowering. Ground cumin adds a subtle warmth, making this soup unique and flavorful. It’s a great option for those looking for a nutritious, low-calorie dish that’s full of vitamins and easy to prepare.

Leek and Mushroom Soup

A savory leek and mushroom soup that combines the rich, earthy flavors of mushrooms with the mild sweetness of leeks. This soup is both comforting and hearty, offering a depth of flavor that’s perfect for a cozy dinner or a filling lunch.

Ingredients:

• 3 large leeks, cleaned and sliced
• 2 cups mushrooms (button, cremini, or a mix), sliced
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• A drizzle of heavy cream or coconut milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and leeks, cooking for about 7-8 minutes until softened and fragrant.
2. Add the sliced mushrooms and thyme, sautéing for 5-7 minutes until the mushrooms are browned and have released their moisture.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth, or blend part of the soup for a chunkier texture.
5. Season with salt and pepper to taste.
6. Serve hot, drizzled with a little cream or coconut milk for added richness if desired.

This leek and mushroom soup is rich and full of umami, with the mushrooms providing a meaty texture and depth of flavor. The leeks bring a sweetness that balances out the savory mushrooms, while the thyme adds a subtle herbal note. This comforting soup is perfect for a cozy dinner, served with crusty bread to soak up all the delicious flavors. It’s a hearty, filling meal that still feels light and nourishing.

Note: More recipes​ are coming soon!