Delicious Leek Yogurt Soup Recipe

There’s something so comforting about a bowl of leek and yogurt soup, especially on those chilly evenings when you want dinner to feel like a warm hug. I’ve always enjoyed how simple ingredients can come together to make something that tastes like it took hours to prepare. The first time I made this soup, I was looking for ways to use up some extra leeks from my weekly grocery run, and now it’s become one of my go-to recipes.

What I really love about this soup is how it comes together in just one pot. After a long day, the last thing I want is to deal with a sink full of dishes. Plus, the yogurt gives it such a nice, creamy texture without making it heavy. It’s the kind of soup that makes you feel good while you’re cooking it and even better when you’re eating it.

My kids were skeptical at first (as they are with anything green), but now they ask for seconds. Sometimes I’ll make a big batch on Sunday and we’ll enjoy it throughout the week – it actually tastes even better the next day.

What Kind of Leeks Should I Use?

For this soup, you’ll want to look for fresh leeks with long, straight white stalks and crisp, dark green tops – though remember we’re only using the white and light green parts in this recipe. When shopping, pick leeks that are about 1-2 inches in diameter, as these tend to be more tender and less fibrous than the really thick ones. The most important thing to remember about leeks is that they need a thorough cleaning since dirt often gets trapped between their layers. After slicing, give them a good soak in cold water and let any grit sink to the bottom before lifting them out. Most grocery stores carry regular leeks year-round, but if you’re lucky enough to find baby leeks, those work beautifully too and usually need less cleaning.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some helpful swaps if you need them:

• Leeks: Since leeks are the star here, try to use them if possible. But if you’re in a pinch, you can substitute with 2 large onions or 4-5 green onions (use both white and green parts).
• Russet potatoes: You can swap these with Yukon Gold or white potatoes. Red potatoes work too, but they’ll give a slightly different texture.
• Greek yogurt: Regular plain yogurt works fine – just strain it in a cheesecloth for 30 minutes first. For a dairy-free version, try coconut cream or cashew cream, though the taste will be different.
• Chicken stock: Vegetable stock works perfectly well for a vegetarian version. Just make sure to use a good quality stock as it’s key to the flavor.
• White wine: If you don’t have wine or vermouth, use an equal amount of chicken stock with a splash of white wine vinegar or lemon juice for that hint of acidity.
• Shallot: You can replace one shallot with about 1/4 cup of finely minced onion plus one small clove of minced garlic.

Watch Out for These Mistakes While Cooking

The biggest challenge when making leek soup is not cleaning the leeks properly – these vegetables can hide dirt between their layers, so it’s essential to slice them first, then soak and rinse them in cold water until all grit is gone. Another common mistake is rushing the cooking of the leeks and shallots – they need time to slowly soften and develop their sweet flavor, so cook them on medium-low heat for at least 10-15 minutes until they’re completely tender but not browned. When adding the yogurt, make sure to temper it first by stirring in a few spoonfuls of hot soup to prevent curdling, then slowly stir the warmed yogurt mixture back into the pot. For the smoothest texture, blend the soup in batches rather than all at once, and leave some chunks of potato unblended if you prefer a more rustic consistency.

What to Serve With Leek Yogurt Soup?

This creamy, potato-based soup makes a wonderful meal when paired with the right accompaniments. A crusty baguette or warm sourdough bread is perfect for soaking up every last spoonful of the soup. Since this is a lighter soup thanks to the yogurt, it pairs really well with a sandwich – try a simple turkey and avocado or ham and cheese on whole grain bread. For a complete meal, serve it alongside a crisp green salad dressed with a light vinaigrette, which will provide a nice contrast to the soup’s smooth texture.

Storage Instructions

Keep Fresh: This leek yogurt soup keeps really well in the fridge. Just let it cool down completely, then pop it in an airtight container and it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as they have time to mingle together!

Freeze: If you want to freeze this soup, I recommend doing it before adding the yogurt. Pour the cooled soup into freezer-safe containers or bags, leaving some room for expansion, and it’ll keep for up to 3 months. When you’re ready to use it, just thaw and stir in fresh yogurt while reheating.

Reheat: To warm up your soup, heat it gently on the stovetop over medium-low heat, stirring occasionally. If you’re using the microwave, heat in short intervals, stirring between each. If the soup seems a bit thick after storage, just thin it out with a splash of broth or water until it reaches your preferred consistency.

Preparation Time	10-15 minutes
Cooking Time	30-45 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 90-100 g

Ingredients

• 1 tablespoon virgin olive oil
• 1 tablespoon butter
• 6 cups chicken stock or bone broth
• 6 russet potatoes (peeled and chopped into large chunks)
• 2 leeks (cleaned and sliced, white parts only)
• 1 shallot (thinly sliced)
• 2 celery stalks (chopped roughly)
• 1 bay leaf
• 1/2 teaspoon thyme, dried
• 1/4 cup white wine or dry vermouth
• Salt and ground fresh pepper to taste
• A pinch of saffron (optional)
• A pinch of cayenne pepper (optional)
• 1 cup nonfat greek yogurt

Step 1: Sauté the Vegetables

In a Dutch oven or large stockpot, heat olive oil and butter over medium-high heat.

Once the butter foams and subsides, add the leeks, shallot, and celery.

Sauté the vegetables for 5-8 minutes until they have softened.

Step 2: Deglaze with White Wine

Increase the heat to high and pour in the white wine.

Cook the mixture until the wine is fully evaporated, which helps deglaze the pot and prepare it for the next ingredients.

Step 3: Simmer the Soup

Add chicken stock, potatoes, bay leaf, thyme, saffron, and cayenne to the pot.

Stir everything together and bring the mixture to a boil.

Let it boil until the potatoes are soft, about 15 to 20 minutes.

Once done, remove the bay leaf from the pot.

Step 4: Blend and Season

Lower the heat and add Greek yogurt to the pot.

Using an immersion blender, blend the soup until smooth.

If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender or food processor.

Once the soup is smooth, taste it and adjust the seasoning with additional salt and pepper as needed.

Step 5: Serve or Keep Warm

Serve the soup immediately for a fresh, warm meal.

Alternatively, you can return the blended soup to the pot and keep it warm on low heat until you’re ready to serve.

Enjoy your comforting bowl of soup!