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Make your own leek soup at home; this recipe serves 4 people.




  • 4 leeks
  • 1 medium carrot, chopped
  • 1 medium celery stalk, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 6-1/4 cups low sodium chicken broth*
  • 3/4 cup long-grain rice
  • 1/8 teaspoon salt
  • 3/4 cup Parmesan cheese, grated



  1. To prepare the leeks trim off roots and coarse dark green part of the tops.  Cut leeks in half lengthways. Wash under cool, running water, fanning the layers and rinsing away trapped grit or soil. Drain thoroughly. Trim any remaining green from the tops and slice the white part into half-moons.
  2. Heat saucepan over medium-low heat. Add oil, chopped carrot, celery and 2 tablespoons water. Reduce heat to low and cook 5 minutes.
  3. Add sliced leeks and chicken broth, increase heat to medium-high and bring to a boil.
  4. Add rice and salt. Stir. Return to boiling. Lower heat to medium-low and cook, stirring occasionally, 20 to 25 minutes, until rice is tender.
  5. Serve with grated Parmesan cheese sprinkled on the top.


Serves 4


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
Amount per Serving  
Calories: 349  
  % Daily Value *
Total Fat: 12 g 18%
Saturated Fat: 4 g 19%
Cholesterol: 12 mg 4%
Sodium: 414 mg 17%
Carbohydrate: 47 g 16%
Dietary Fiber: 4 g 14%
Protein: 15 g  
Potassium 12%
Calcium 29%
Iron 21%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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