Easy Leek Soup with Garlic and Thyme
Spring is here, but we are still getting some colder days here and there. And what better way to make those cold or rainy days, well, better, than enjoying this savory, buttery, easy leek soup with garlic and thyme.
I wanted to sneak in one last soup before the warm weather really comes upon us.
Besides, this leek soup looks so sunny and bright, and tastes amazing. So, I didn't think you'd mind. I only just discovered leeks in the last few months. Sure, I had seen them at the store for years, but I never really knew what they were. As soon as I tried them out, they instantly became my favorite type of onion. And to beat out the scallion for me, is a big deal! Their sweet and subtle onion flavor pairs beautifully with the likes of heavier fats like oils, butter, and cheese. As well as white meats, like chicken and fish.
Because spring is here, I wanted to stay on the lighter side of things.
So, while butter and oil bring a significant richness to this leek soup, there are no additional heavy ingredients like potatoes, cheese, or meat. Instead, to add a slight amount of thickness, I went ahead and added a roasted rutabaga to the mix. Rutabagas also have a sweet and mild flavor. And to lighten things up a bit I've added some white wine. Plus, to add a little spring to the soup (see what I did there?), I've added a small amount of powdered mustard that really helps to balance out that richness. The end result is a buttery, savory, and super delicious soup made with fresh ingredients that can be eaten hot or cold.
Prep Time: 30 mins
Cook Time: 30 mins
Additional Time: 5 mins
Total Time: 1 hr 5 mins
Ingredients
8 Leeks, Chopped
1 Bulb Garlic, Chopped
1/2 Cup Olive Oil, See Notes
1/4 Cup Unsalted Butter, See Notes
6 Cups Water or Chicken Stock, See Notes
1/4 C Heavy Whipping Cream
1/4 Cup, White Cooking Wine
1 Medium Rutabaga, Roasted, Cut
1 tsp Thyme, Dried
1 tsp Mustard Powder, Optional, See Notes
1 Hard Boiled Egg, For Serving
Instructions
Prepare leeks by properly cleaning them and cutting them. For instructions on how to properly prep them, see this video.
Once cleaned, place leeks in stock pot. Set aside some of the green roots from the leeks to be tied off and added to the stock for additional flavor.
Chop garlic roughly, and place in stock pot.
Add olive oil and butter to stock pot, and cook the garlic and leeks on medium heat for about 10 minutes, until all of the liquid has been sucked up by the veggies.
Add the chicken stock or the water and bouillon, depending on which method you use.
Stir until everything is mixed and dissolved.
Add the cream, white wine, and thyme. Stir.
Add the tied up leek root, and the cut rutabaga to the stock, and let simmer for about 20 minutes.
Remove from heat, and let cool for a few minutes.
Add all contents of stock pot, except for the tied up leek root to a blender, and puree the soup. Be careful not to burn yourself. Puree in portions, as needed.
Transfer pureed soup back to the pot, and simmer on low for a few minutes, mixing.
Add the mustard powder at this time and stir.
Serve with a sliced hard boiled egg.
Notes
You can reduce the olive oil by half, if you prefer.
For the butter, if you want less fat content, you may change to a fake, buttery spread.
For the chicken stock, you can buy prepared, or use water plus the bouillon. I prefer to use the bouillon because in my opinion it produces a better flavor.
One Knorr bouillon (large rectangle) is equivalent to 2 bouillons for any other brand – so if you aren’t using Knorr, then you will want to compensate.
If you want the soup to be thicker, you can add more rutabaga. I wanted to keep the carb count low, so I only used one.
The mustard is great when added to the soup, but it is good either way. If you taste the soup and it is too rich for you, then you will want to use the mustard because it balances out the flavor.
If you want to make this vegetarian, use vegetable stock in place of chicken stock, and omit egg based on your vegetarian guidelines.
