Cheese leek soup is a wonderfully comforting dish that combines the mild, sweet flavor of gently cooked leeks with the rich, savory depth of melted cheese. It’s a classic in British and French cuisine, where it’s often enjoyed as a hearty starter or a satisfying light meal. This recipe creates a velvety, creamy soup that’s simple to make and perfect for chilly days.
Ingredients
- 3 tbsp (42 g) unsalted butter
- 3 large leeks (about 1.5 lb / 680 g), white and light green parts only, thoroughly cleaned and sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 2 cups (200 g) shredded sharp cheddar cheese (or a mix of cheddar and Gruyère)
- 1 tsp Dijon mustard
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1 tbsp chopped fresh chives or parsley for garnish (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and diced onion. Cook, stirring occasionally, for 8–10 minutes, until the leeks are soft and translucent but not browned. Add the minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the leeks are very tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
- Stir in the heavy cream and Dijon mustard. Heat over medium-low heat until the soup is hot but not boiling.
- Gradually add the shredded cheese, a handful at a time, stirring constantly until each addition is fully melted and the soup is smooth. Do not let the soup boil after adding the cheese, as it can cause the soup to separate.
- Season with salt and pepper to taste. Serve hot, garnished with fresh chives or parsley if desired.
Tips
- Cleaning leeks: Leeks often trap dirt between their layers. Slice them first, then swish in a bowl of cold water. Lift them out with a slotted spoon, leaving the grit behind.
- Cheese choice: Sharp cheddar gives the most flavor, but you can use a mix of cheddar and Gruyère for extra nuttiness. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the soup grainy.
- Don’t boil after adding cheese: High heat can cause the cheese to curdle and the soup to become grainy. Keep the heat low and stir gently.
- Make it lighter: Substitute half-and-half or whole milk for the heavy cream, but expect a thinner, less rich soup.
Serving Suggestions
Serve this soup with crusty bread or a grilled cheese sandwich for a classic pairing. It also works well as a starter for a roast chicken dinner or alongside a fresh green salad. A swirl of extra cream or a sprinkle of paprika on top adds a nice finishing touch.
Variations
- Potato Leek Soup: Add 2 cups (300 g) diced potatoes with the broth and simmer until tender before blending.
- Blue Cheese Leek Soup: Replace half the cheddar with crumbled blue cheese for a tangy, bold flavor.
- Smoky Leek Soup: Add 1/2 tsp smoked paprika or a few drops of liquid smoke along with the garlic.
- Herbed Leek Soup: Stir in 1 tsp fresh thyme leaves or 1/2 tsp dried thyme with the garlic.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals. Add a splash of broth or milk if the soup has thickened. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth? Yes, vegetable broth works perfectly and makes the soup vegetarian. Choose a good-quality brand for the best flavor.
Why did my soup become stringy or grainy? This usually happens when the soup is boiled after adding the cheese, or when pre-shredded cheese with anti-caking agents is used. To fix it, try blending the soup again with an immersion blender, or add a teaspoon of cornstarch mixed with a little cold water and heat gently to smooth it out.
Can I make this soup dairy-free? Yes, substitute the butter with olive oil or vegan butter, use full-fat coconut milk or unsweetened oat milk instead of heavy cream, and use a dairy-free cheddar-style shreds. The flavor will be slightly different, but still delicious.
How do I clean leeks properly? Trim off the dark green tops and root ends, then slice the leeks lengthwise and rinse under running water, separating the layers. Or slice them crosswise and soak in a bowl of cold water, then lift out with a slotted spoon.
Can I add meat to this soup? Yes, cooked bacon or ham makes a great addition. Stir in crumbled bacon or diced ham after blending, just before serving.
Is this soup gluten-free? Yes, as written, this recipe is gluten-free. Ensure your broth and Dijon mustard are certified gluten-free if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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