Hearty, creamy, and lusciously silky Cream of Leek and Green Garlic Soup is brimming with comfort. The depth of flavor you get from the leeks, and green garlic will remind you of spring on even the chilliest winter’s day. This is an easy soup that can be ready in about 30 minutes and is downright crave-worthy!
Is there anything better than a creamy, cozy bowl of soup on a cold day? If the chill outside has you dreaming of spring, then you’re going to fall in love with the bright flavors of this Leek and Green Garlic Soup! Grab a spoon and get ready for a lusciously creamy bowl packed with rich comfort.
It’s also a super easy recipe that can be ready in about 30 minutes. After sauteeing the leeks, shallots, and green garlic, a quick white wine deglaze picks up all that depth of flavor before you thicken the soup. Ready for a bowl of hearty comfort that tastes like spring? Let’s get cooking!
What is green garlic?
I had to move north, wayyyyy north, to experience green garlic. I think that this may be something you can only get from farmer’s markets or specialty markets – and it’s only available in the early spring.
Also known as spring garlic or baby garlic, green garlic is simply immature garlic. It looks like an overgrown scallion and has an earthy, onion-like flavor. Green garlic doesn’t have the spice or bite you get from mature garlic, and the milder taste makes it wonderful for soups. If you’ve never used green garlic before, this recipe is a perfect place to give it a try!
What you’ll love about Leek & Green Garlic Soup
- It’s bursting with a rich yet delicate flavor thanks to the leeks and green garlic.
- It’s silky smooth with a lusciously creamy texture.
- It’s easy to make and reheats beautifully.
INGREDIENTS
- Leeks — Cleaned and sliced.
- Shallot — Finely chopped.
- Green garlic
- Potatoes — Peeled and cubed.
- White wine — Drinkable and dry. Pinot grigio, pinot gris, sauvignon blanc, or chardonnay would all work well for this recipe.
- Chicken stock or broth — Choose low-sodium or no sodium.
- Lemon juice — Fresh squeezed is best.
- Cream — I recommend heavy whipping cream. You can also use coconut cream, although it will alter the flavor slightly.
- Butter – I use salted butter.
- Flour
- Salt and pepper – To taste.
HOW TO MAKE LEEK AND GREEN GARLIC SOUP
- Melt the butter in a large saucepan on the stove over medium heat.
- Add the sliced leeks and shallots. Saute in the butter.
- Add the chopped green garlic and cook until soft.
- Deglaze the pan with white wine and reduce. Whisk in the flour.
- Whisk in the chicken stock or broth, then add the cubed potatoes. Cook until soft.
- Remove from heat and allow to cool for several minutes.
- Transfer the soup to a blender. Remove the center cap, cover loosely with a towel, and puree.
- Transfer the soup back to the pan. Add cream, lemon juice, and salt and pepper to taste.
- Heat through and serve!
HOW TO SAFELY PUREE HOT SOUP IN A BLENDER
Always use caution when blending hot liquids! The pressure of the steam combined with powerful blending is a recipe for a soup explosion. Aside from making a huge mess, you can also seriously burn yourself.
Thankfully, there are several steps you can take to prevent a hot soup catastrophe. First, allow the soup to cool for about five minutes before blending so it won’t be releasing quite as much steam. Second, remove the center cap from the blender so steam can escape. You can cover the hole with a kitchen towel. Third, only fill the blender about halfway. It’s much better to work in batches than overfill the blender.
Another option would be to use an immersion blender or stick blender. With this device, you can avoid the blender altogether and instead puree your soup right in the saucepan. Just make sure the potato chunks are really well blended for the creamiest, smoothest soup possible!
Recommended
Make It A Meal
Serve green garlic soup with a side of crusty bread so you can sop up every last drop. If you prefer some savory goodness, Honey Butter Cornbread Madeleines or a slice of gluten-free Zucchini Bread would add even more comfort food flavor. These air fryer Cheese Crumpets are also delish with a hot and hearty bowl of soup. If you’re looking for some greens, this Waldorf Salad brings even more springtime flavors and plenty of crunch. Or, if you’d like to add some protein, serve your soup alongside a hearty Rotisserie Chicken Pasta Salad.
Storage
Store any leftover soup in an airtight container for 3-4 days in the fridge. You can freeze this soup, but pop it back into the blender to re-emulsify it before serving, in case it separates a bit from freezing and thawing.
Keep food fresh and freezer tidy with odor-proof, space-saving trays. Designed for easy stacking and maximum efficiency, store up to 8 cups in a gallon bag.
Step By Step Instructions
Cream of Leek and Green Garlic Soup
Equipment
- Blender or immersion blender
Ingredients
- 3 leeks White and light green parts sliced, about 4 cups
- 8 ounces green garlic cleaned and chopped
- 1 shallot diced
- 4 tablespoons salted butter
- 1/2 cup white wine
- 2 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- 8 ounces potatoes peeled and chopped
- 1/2 cup heavy cream
- 2 teaspoons lemon juice or to taste
- salt and pepper to taste
Instructions
- Melt the butter in a large saucepan on the stove over medium heat.
- Add the sliced leeks, shallots, and green garlic. Saute until softened but not brown; about 5 minutes.
- Deglaze the pan with white wine and reduce until it has mostly evaporated. Turn off the heat and whisk in the flour.
- Whisk in the chicken stock or broth, then add the cubed potatoes. Bring the pot to a low simmer, cover and cook until soft. About 10 minutes.
- Remove from heat and allow to cool for several minutes.
- Transfer the soup to a blender. Remove the center cap, cover loosely with a towel, and puree.
- Transfer the soup back to the pan. Add the cream, lemon juice, and salt and pepper to taste. Heat the soup until nearly bubbling, then serve and enjoy!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
