Creamy Leek Soup



Serving size

2 1/2 cups soup
60 minutes

This recipe can easily be multiplied and makes very good leftovers.

Creamy Leek Soup


2 tsp. Olive oil (divided)
2 medium (about l2 ounces) Leeks (thinly sliced crosswise)
2 15 ounce can Canned no salt added white beans (drained and rinsed)
4 cups No salt added vegetable stock
1/4 tsp. Salt
2 ounce Semisoft goat cheese
1/2 tsp., ground Black pepper


Place 1 teaspoon of the olive oil in a large sauce pan over medium heat.

Add the white part of the leeks and cook for about 3 minutes. Stir frequently.

Add the white beans, stock, and salt.

Reduce the heat and simmer for 40 minutes. Stir occasionally.

While the soup is simmering, place the remaining teaspoon olive oil in a large skillet over medium high heat.

Add the green part of the leeks and cook for about 5 minutes. Toss frequently and cook until wilted. Remove to a bowl and set aside.

After the soup has simmered, remove from the heat and let the soup cool slightly.

Using a blender or a stick blender, puree until smooth.

Add the goat cheese and puree.

Serve the soup topped with the green parts of the leeks and fresh pepper.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains goat cheese and may be safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This soup is sort of like a warm vichyssoise, but with white beans for thickening instead of potatoes. The beans offer a lot of filling and satisfying fiber and also help thicken the soup. The creamy and savory goat cheese really rounds out the flavor.

"To feel safe and warm on a cold wet night, all you really need is soup."

Laurie Colwin