A smooth and creamy soup, made of leek, onion, potato and carrots.

I prefer serving this kind of soups with some croutons. I usually make them at home : I season some bread croutons with olive oil, pepper and zaatar, then toast them for some minutes.

Leek Soup


Leek Soup
  • Cut the leek and the onion.
  • Cook over medium heat with olive oil for 5 minutes.
  • Add the diced carrot and potatoes.
  • Season with turmeric, salt and pepper.
  • Add water until the vegetables are entirely submerged in water.
  • Cover and leave to simmer for 15 to 20 minutes.
  • Remove the soupe from the heat.
  • Blend with a hand mixer until smooth and creamy.
  • Add crème fraîche.
  • Serve warm with some bread croutons.


  • Calories: 155
  • Carbohydrates: 27.4g
  • Cholesterol: 1mg
  • Fat: 4.4g
  • Fiber: 4.4g
  • Protein: 3g
  • Saturated fat: 1g
  • Serving size: 1 serving
  • Sodium: 29mg
  • Sugar: 4.9g