Creamy Leek Soup with Shrimp is a smooth, light soup that’s full of flavor. If you’re looking for a fancy restaurant style soup that’s super easy to make, give this nutritious comfort food a try. I’ve given stove-top and Instant Pot (electric pressure cooker) instructions to make it easy for you.
Fragrant leeks and onions are simmered in vegetable broth and milk for a flavorful vegetarian soup that you’ll want to enjoy all year long. Then, I’ve topped that silky luscious soup with seared shrimp for some added flavor and protein.
Recipes like my Brown Rice & Veggie Soup and Rosemary Orzo Soup are great for when you want a healthy soup with minimal effort. I love a nutritious and easy meal, and this is one of my Soup Recipes you’ll want in your recipe box!
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I first posted this recipe in January 2012 when I did a series of healthy eating menus that lasted all month long.
There are many ways of eating healthy and getting all the nutrients and energy you need to keep going. One of the easiest ways of eating healthy is with soup cooked from nutritious ingredients.
This soup is so quick and easy to make! Which makes it perfect for busy days where you still want to eat healthy. And, you probably have half of these ingredients in your kitchen already.
Also, there’s only a few ingredients in this, and they’re all pretty budget-friendly. Even the shrimp can be really budget-friendly. My grocery store often has a big bag of frozen shrimp available for $5.
What are leeks?
Leeks are a member of the onion family.
They are long and green with white ends, and when you cut them up, you can see all the different layers.
The tasty parts of the leeks are the white and about 1 to 2 inches of the light green parts. The dark green part is very tough, and not really good to eat, but it can be added to broth or stock. I clean the dark green parts, and place them in bags and into the freezer. When I want to make stock, just toss the frozen leek into the stock pot with water and the other veggies, boil, then discard the spent leek.
Leeks are very low in calories, contain dietary fiber, and have a delicious mild flavor. And they are perfect blended up into a flavorful, fancy soup.
Leeks are grown in sandy soil, and need to be cleaned thoroughly because the dirt gets in between the layers of the leek.
How to cut leeks
Cut the dark green part (the part you aren’t going to use) and the root end off of the leek.
Then cut down the leek lengthwise. Now you will see that there are layers. Rinse the muddy dirty part that’s between the layers out, rubbing with your fingers if necessary. You’ll be able to feel the sandy parts with your fingers, so let them help you clean the leeks.
Shake off the excess water, and the leeks are ready to be chopped and used. For this soup, simply slice into half rounds, or moon shapes.
How long will leek soup last in the fridge?
You can keep this soup in an airtight container in the refrigerator for around 3-4 days Then just warm it up on the stove top in the microwave.
This also works great for meal prep. Grab some single serve containers and place them in the fridge for a quick lunch option. The soup can also be eaten as a chilled soup.
Can this soup be frozen?
Yes, you can freeze this soup. Just allow the soup to cool, and pop it into freezer safe air tight containers; make sure to leave room at the top as it will expand when it freezes. When you’re ready to eat it, simply thaw the soup in the fridge the night before.
Can I double this recipe?
Yes, you can easily double or triple this recipe. I’ve made a small batch recipe that serves two people, but if you have more people or are serving at a dinner party, feel free to make more soup. Use the servings slider or the convertor on the recipe card, and make sure you have a large pot to hold the larger batch of leek soup.
What kind of milk should I use?
I have made this soup with dairy milk and plant-based milks, and it’s great both ways.
Just make sure you use a neutral flavor milk like unsweetened almond, soy, or cashew. Also, keep in mind that brands of plant-based milks will vary in thickness and flavor.
If you’re using dairy milk, I typically prefer whole milk in this recipe, but skim milk will work as well. Whole milk will make a thicker richer soup than skim.
Sautéed shrimp notes
The sautéed shrimp for this soup are super easy to make and so delicious!
Simply defrost raw frozen, peeled (or EZ peel) & deveined shrimp, and remove the shell. Want a fancy presentation? Buy large shrimp 16-25 count per pound; they’re nice big shrimp. Want a little easier to eat? Buy smaller shrimp for more of a bite size.
To defrost the shrimp, place them in a bowl, and cover with cool tap water. Change the water out for fresh tap water a couple of times, and in about 5 minutes they’ll be defrosted. At this point, the shell is easily removable.
Pat the shrimp dry with a paper towel and add them to a skillet with a little oil, and sear them to perfection.
What to serve with this soup?
This silky soup is great on its own, or serve it as an appetizer for a fancy meal. Some of my favorite sides for this leek soup include: Parmesan rosemary no-knead bread, a beautiful green Spring salad, Roasted Asparagus and Roasted green beans are perfect sides to go along with this soup.
Looking for other great toppings?
Feel free to add an extra dollop of sour cream or a drizzle of olive oil over the soup for an even creamier texture and flavor.
Sprinkle the top with a dash of nutmeg.
Crumble some bacon on the top
Fresh homemade croutons would add a lovely crunch.
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Creamy Leek Soup Recipe
Creamy Leek Soup
Prepare soup stove top:
- Heat 1 teaspoon oil in a medium sauce pot, and sauté the onions, about 10 minutes over medium heat, until they just start to brown and soften. Add leeks and sauté for 5 more minutes.
- Add broth and milk and let simmer for 10 minutes, until the veggies are softened.
- Stir in sour cream, salt and cayenne pepper. Purée the soup in a blender or with an immersion blender, and pour it back into the pot.
- Heat up the soup but do not bring to a boil. Taste for salt and pepper.
Instant Pot directions for soup:
- Turn your Instant Pot onto sauté mode. Add 1 teaspoon oil and heat, then add the onions and leeks and sauté for 5-7 minutes.
- Press the cancel button on the Instant Pot. Add the vegetable broth and milk.
- Put on the lid and make sure the valve is set to the sealing position. Set for 6 minutes. Once the pressure cooker has cooked, quick release the pressure by turning the valve to release the steam.
- Once steam is released, remove the lid and add the sour cream, salt, and cayenne pepper. Purée the soup in a blender or with an immersion blender.
- Pat the defrosted shrimp dry with a paper towel.
- Heat a non-stick or cast-iron skillet over medium-high heat, and add 1 teaspoon oil. Add shrimp in a single layer, stirring occasionally, until shrimp turn pink and are just cooked through, about 3-5 minutes.
- Ladle soup into bowls, top with seared shrimp and chives, green onion, or thyme for garnish.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.