Creamy Leek Tops Soup
Dive into a bowl of our luscious Leek Tops Soup, where the vibrant greens meet the savory essence of anchovy and the comforting richness of potatoes. Infused with aromatic garlic, this creamy delight is perfect for cozy nights and impressing your guests. Get ready for a flavor-packed experience that’s as delightful as it is simple to whip up!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- garlic
- woody hardier green leek tops
- finely chopped parsley
- potatoes
- water
🥩Meat & Seafood(2)
- anchovy
- chicken better than bouillonoptionalchicken stock
🥛Dairy & Eggs(2)
- butter
- heavy cream
🫙Pantry Staples(1)
- grassy olive oil
🧂Spices & Seasonings(1)
- rosemary
👨🍳 Instructions
- 1
Take all those woody hardier green leek tops, slice them and then soak them to get all the grit off.
- 2
Lay them out to dry.
- 3
In a big soup pot, melt some butter, add the anchovy, rosemary, and a lot of garlic, and cook until the anchovies have melted and the garlic flavor is milder.
- 4
Add in all the leek tops and a big pinch of salt, and cook low and slow covered for about 20 minutes.
- 5
After 20 minutes, add in the potatoes, water, and chicken better than bouillon (or chicken stock).
- 6
Mix well and simmer on low covered until the potatoes are tender, about another 20 minutes.
- 7
Add in a big glug of heavy cream and mix well.
- 8
Transfer to a blender and blend until smooth.
- 9
Top with grassy olive oil and finely chopped parsley.
💡 Pro Tips
- ✓Soak leek tops in cold water for 15-20 minutes with gentle agitation to release trapped grit from the layered structure, as leeks grow from the center outward trapping soil between leaves.technique15-20 minutes
- ✓Cook the anchovy-garlic base at 200-225°F for 3-4 minutes until anchovies dissolve completely, as higher heat breaks down anchovy proteins too quickly and creates bitter compounds.timing200-225°F, 3-4 minutes
- ✓Use a 3:1 ratio of leek tops to potatoes by weight because potatoes provide starch for body while leeks contribute flavor - too many potatoes create gluey texture when blended.ingredient3:1 ratio
- ✓Add heavy cream when soup temperature drops below 180°F to prevent curdling, as dairy proteins coagulate at 185°F+ and create grainy texture in acidic environments.timingBelow 180°F
- ✓Blend soup in 2-cup batches maximum and hold blender lid with towel, as hot liquids expand 10-15% when blended and can cause dangerous splattering from steam pressure.equipment2-cup batches, 10-15% expansion
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Leek Tops Soup
Dive into a bowl of our luscious Leek Tops Soup, where the vibrant greens meet the savory essence of anchovy and the comforting richness of potatoes. Infused with aromatic garlic, this creamy delight is perfect for cozy nights and impressing your guests. Get ready for a flavor-packed experience that’s as delightful as it is simple to whip up!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- garlic
- woody hardier green leek tops
- finely chopped parsley
- potatoes
- water
🥩Meat & Seafood(2)
- anchovy
- chicken better than bouillonoptionalchicken stock
🥛Dairy & Eggs(2)
- butter
- heavy cream
🫙Pantry Staples(1)
- grassy olive oil
🧂Spices & Seasonings(1)
- rosemary
👨🍳 Instructions
- 1
Take all those woody hardier green leek tops, slice them and then soak them to get all the grit off.
- 2
Lay them out to dry.
- 3
In a big soup pot, melt some butter, add the anchovy, rosemary, and a lot of garlic, and cook until the anchovies have melted and the garlic flavor is milder.
- 4
Add in all the leek tops and a big pinch of salt, and cook low and slow covered for about 20 minutes.
- 5
After 20 minutes, add in the potatoes, water, and chicken better than bouillon (or chicken stock).
- 6
Mix well and simmer on low covered until the potatoes are tender, about another 20 minutes.
- 7
Add in a big glug of heavy cream and mix well.
- 8
Transfer to a blender and blend until smooth.
- 9
Top with grassy olive oil and finely chopped parsley.
💡 Pro Tips
- ✓Soak leek tops in cold water for 15-20 minutes with gentle agitation to release trapped grit from the layered structure, as leeks grow from the center outward trapping soil between leaves.technique15-20 minutes
- ✓Cook the anchovy-garlic base at 200-225°F for 3-4 minutes until anchovies dissolve completely, as higher heat breaks down anchovy proteins too quickly and creates bitter compounds.timing200-225°F, 3-4 minutes
- ✓Use a 3:1 ratio of leek tops to potatoes by weight because potatoes provide starch for body while leeks contribute flavor - too many potatoes create gluey texture when blended.ingredient3:1 ratio
- ✓Add heavy cream when soup temperature drops below 180°F to prevent curdling, as dairy proteins coagulate at 185°F+ and create grainy texture in acidic environments.timingBelow 180°F
- ✓Blend soup in 2-cup batches maximum and hold blender lid with towel, as hot liquids expand 10-15% when blended and can cause dangerous splattering from steam pressure.equipment2-cup batches, 10-15% expansion