Wild Leek Soup


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

We finally got the real spring harvest of wild leeks, otherwise known as ramps. We got a small bunch two weeks ago, but yesterday cam the true abundance at the farmers' market. I was delighted to find that there were also had fiddleheads, asparagus and rhubarb there, so there will be a recipes using them soon.

There is something about the first spring produce that drives me to Jamie Kennedy's book Seasons. I've eaten his food in all seasons, but I always associate him with spring vegetables. I found a recipe for Wild Leek Soup with Morels a la Creme, which I adapted a bit, because I didn't have any fresh morels, and because I'm a home cook, not a great chef, so I try to make things simpler for myself. I cut out a step or two, and I ended up using a spoonful of yogurt for the garnish rather than cream.


2 tbsp butter
1 onion, peeled and sliced
1 leek, cleaned and sliced
2 Yukon Gold potatoes, peeled and sliced
1 bay leaf
salt and freshly ground black pepper to taste
8 cups chicken or vegetable stock
12 wild leeks, cleaned, greens only
For the garnish
2 tbsp butter
12 wild leeks, whites only, finely diced
salt and freshly ground pepper
¼ cup yogurt, or whipped whipping cream


  1. Melt butter for the soup and add the onion, leek and potatoes. Gently saute for 5 minutes. Add the bay leaf, seasonings, and stock and simmer, covered for 45 minutes.
  2. In a separate pot bring water to a boil and cook the wild leek greens in the boiling water for 5 minutes. Squeeze out excess water.
  3. Add the wild leeks to the rest of the soup. Using a blender or an immersion blender, puree until smooth.
  4. In a small pan melt butter for garnish and add the white part of the leeks and saute until golden brown.
  5. Ladle soup into a serving bowl, add a spoonful of yogurt or whipped cream and top with cooked white leeks.

    Adapted from Seasons by Jamie Kennedy

This recipe appears in: Soups
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