Leek Soup Recipe


Our “buy two vegetables every time we go to the grocery store” rule recently resulted in a bunch of leeks in my fridge, which inspired this leek soup recipe. Leeks must be in season right now (comment if you know) – they are big, bright, beautiful, and affordable.

I’ve coveted the abilities of cooks who get giddy about leeks and know exactly what to do with them. Having finally mastering cleaning leaks*, I was determined to create something that showcased the delicate leek flavor.

My oldest son has been battling a cold, so it was important to incorporate healthFUL, healing ingredients like ginger, lemon, and a hit of heat.

So, I went with an Asian influence.  And we just happened to have a huge Costco jug of dehydrated Shiitake mushrooms I wanted to try. Perfect!

Leek Soup Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 6 Servings

Serving Size: 2 Cups

Leek Soup Recipe

This an extremely healthy, "healing" soup. Delicious, and actually fun to make! I get tempted to add more of a kick, but leeks are so special and have a delicate flavor that we don't want to overpower.


  • 3 Large Leeks
  • 3-4 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Coconut Oil (or Olive Oil)
  • 1/2 Cup Dehydrated Shiitake Mushrooms (or 1/4 cup fresh)
  • 4 Cups Pure Water
  • 1 Cup Kale (chopped into small pieces)
  • 2 Tablespoons Freshly Grated Ginger
  • 2 Tablespoons Red or Green Curry Paste
  • 1 Lime (or Lemon)
  • 1 Can Pure Coconut Milk
  • Kosher or Sea Salt to taste
  • Pepper to taste
  • Crushed Red Pepper
  • Fresh Basil
  • 5 Cups Cooked, Organic, Brown Rice


  1. (Cook rice)
  2. In medium saucepan, add water, a couple pinches of salt (about 1/2 to 1 tsp.) and a couple shakes of pepper (about 1/8 tsp.) to dehydrated mushrooms and bring to boil on high heat, then reduce to low heat and let simmer 15 minutes.
  3. While mushrooms rehydrate, clean leeks and finely slice into thin pieces.
  4. Heat olive and coconut oil in large saute (frying) pan on high heat. Add leeks and cook, stirring often. If at any point they become dry, add olive oil.
  5. Add salt and pepper to leeks as they cook - taste as you go. When they taste fantastic, they are well seasoned.
  6. When leeks are tender and start to brown, reduce heat to low and simmer.
  7. At 15 minutes rehydrating mushrooms, bring pan of leeks back to high heat and strain the water from the pan of mushrooms into it (leave the mushrooms in separate pan).
  8. Cook mushrooms on high heat for about 3-4 minutes while the leeks and water come to a boil in a separate pan.
  9. Once mushrooms start to stick to the pan, add a little liquid from the leek mixture to the mushrooms. Scrape the goodies from the mushrooms off the bottom of the pan and empty it ALL into the pan of leeks. (Yay! Down to 1 pan! You did it!)
  10. Stir in curry paste, kale, and zest of lemon or lime.
  11. Bring mixture to boil and reduce to medium heat, stirring often.
  12. Taste the mixture. Add salt, and/or pepper to taste. Add anything else you think it may need. Taste and repeat as needed.
  13. Roll basil leaves together and very thinly slice (chiffonade).
  14. SERVE: Dish about 3/4 cup rice into center of bowl, top with about a cup of soup, pinch of basil, squeeze of lime, and crushed red pepper to taste. Enjoy!

*How to Clean Leeks

This is how I do it, anyway. Hope it helps…

  1. Trim tops down to where the light green meets the dark greens
  2. Slice in half lengthwise
  3. Soak in a bowl or clean sink ful of water
  4. Squeeze and/or shake water out
  5. Set out to dry
Here’s a video from CHOW to illustrate:

Did you try this Leek Soup Recipe?

What did you think? Did you make any alterations? Thank you for your comments!

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