Leek and Spinach Soup with Basil Drizzle Croutons
This Leek and Spinach Soup is creamy, cozy, and full of flavor. Buttery leeks, fresh spinach, and garlic simmer in chicken stock with a parmesan rind for extra richness, then finished with a splash of cream. The basil drizzle croutons add a little crunch and brightness, making this simple soup feel restaurant-worthy.
This easy spinach and leek soup is also the ultimate make-ahead recipe for fall entertaining. Make it the day before, reheat it gently on the stove, and finish with those basil drizzle croutons right before serving. It’s light, flavorful, and makes a beautiful Thanksgiving starter that won’t fill everyone up before the main event.
This recipe was inspired by one of our favorite restaurants in the whole wide world, The Heron, right here in our cozy hamlet of Narrowsburg. Jeff and I go often, and while we usually stick to their menu staples, we can never resist their seasonal specials because they always get it right. One night, we ordered their leek and spinach soup and were completely blown away. How could spinach and leeks taste so good together?
One weekend, the guys had the audacity to claim the cabin for themselves. A golf outing, some cinnamon bourbons perhaps, and probably setting new records for meat consumption. I enjoyed a much quieter “grilie weekend” here in Jersey. That’s when I decided to test my own version of that leek and spinach soup. Let’s just say it was a win for the ladies—creamy, cozy, and everyone wanted the recipe. So this one’s for my gal pals.
Leek and spinach soup ingredients
- Leeks: No substitutions here. They’re my favorite legume (yes, I said it) and bring a subtle sweetness that makes this soup shine. Oh, and white and light green parts only.
- Spinach: Go with fresh, not frozen. Fresh spinach gives the soup that bright green color and silky texture frozen just can’t match.
- Garlic: Just one large clove adds the perfect depth and warmth to balance the leeks and spinach.
- Chicken stock: Use a good-quality stock, not broth. The difference? Stock is made by simmering bones, so it’s richer and adds body, while broth is lighter and less flavorful. Stock gives the soup that “made-from-scratch” taste even if you didn’t.
- Butter: Used twice—first to sauté the leeks, then again at the end to finish the soup with a touch of richness.
- Parmesan wedge: Cut off the rind and toss it right into the pot while the soup simmers. It melts down just enough to add that salty, nutty flavor we all love. Grate the rest of the wedge to sprinkle on top before serving.
- Salt and pepper: Taste and adjust as you go. The Parmesan adds saltiness, so season thoughtfully.
- Croutons with basil drizzle: Totally optional… but please don’t skip them. They’re simple to make ahead, and that herby crunch against the creamy soup is everything. Stay tuned—I’ll show you how easy they are.
How to make leek and spinach soup
Start by slicing your leeks into thin rounds, then give them a good soak in a bowl of cold water. Swish them around with your hands to loosen all that grit. Those little layers trap dirt like nobody’s business. They’re pulled straight from the earth, so they’re dirty suckers.
Grab a large deep sauté pan or pot and melt a tablespoon of butter over medium heat. Add all the leeks, no need to dry them off. The extra water helps them sweat instead of brown. Sprinkle in a pinch of salt, cover, and let them get nice and soft for about 12 to 15 minutes, stirring every so often. If the pan dries up before they’re tender, splash in a tablespoon of water to help them along.
Once the leeks are soft and silky, add your chicken stock, garlic, spinach, and parmesan rind. Stir until the spinach wilts down a bit, about 3 minutes.
Then carefully ladle everything, but the Parmesan rind, into a blender. Set it aside; we’ll be putting it back into the soup. Blend on high until it looks smooth and soup-like, about 3 to 4 minutes.
Pour the mixture back into your pot and add cream and a tablespoon of butter. Don’t forget that Parmesan rind you set aside, let’s put it back into the pan and let it simmer on low for about 10 minutes so that cheesy goodness melts right in. Salt a little at a time, tasting as you go.
When it’s ready, spoon the soup into bowls, top with your basil drizzle croutons, and finish with extra grated Parmesan. Cozy perfection.
Let’s Talk Basil Drizzle Croutons
You know I can’t resist adding a little something extra, and this basil drizzle is it. It’s the same one I love spooning over my chicken burgers, or my grilled shrimp, but honestly, it’s good on just about everything. Think roasted veggies or even a caprese salad .
Just drizzle it over any day-old bread you’ve got lying around. I’m partial to slicing up a good sourdough loaf.
Bake the bread on a sheet pan at 375°F for about 10 minutes, just until golden and crunchy. Once it’s cool enough to handle, slice or break it into bite-sized croutons. The basil drizzle gives them a herby, garlicky edge that pairs beautifully with the creamy leek and spinach soup. Trust me, it’s worth the extra step.
Leek and spinach soup variations
- Add potatoes: For a heartier version, toss in a diced Yukon gold or two when you add the stock. It gives the soup extra body and a silky texture once blended.
- Go vegetarian: Swap the chicken stock for vegetable stock to make this a meat-free version. It’s still creamy, cozy, and full of flavor.
- Spice it up: A pinch of crushed red pepper flakes adds a little warmth if you like a hint of heat.
- Top it your way: Skip the croutons and go with crispy prosciutto, a dollop of thyme cream, or even a swirl of basil drizzle for a lighter touch.
Make-ahead and reheat tips
This soup is one of those recipes that actually gets better the next day. The flavors mellow and deepen overnight, and that Parmesan rind keeps working its magic, adding richness every time you warm it up.
You can make it a day or two ahead and store it in an airtight container. When you’re ready to serve, reheat gently on the stovetop over medium-low heat—just until it’s warmed through. No need to boil.
Short on time? Spoon a portion into a bowl and microwave it for about two minutes, giving it a stir halfway through. It’ll taste just as cozy and fresh as the day you made it.
“Leeking” Information (FAQ)
You can, but I don’t recommend it. Fresh spinach gives the soup that bright green color and silky consistency that frozen just can’t match.
Yes, yes, and yes. Leeks are what make this soup special. They add a delicate sweetness that onions just can’t replicate.
This one’s not meant for the freezer. The creamy base and Parmesan don’t hold up well once thawed. The texture separates, and that silky smooth finish turns grainy. It’s best enjoyed fresh or within a few days from the fridge.
Leeks, Ladies & a Girls’ Night In
I almost forgot to tell you what cocktail I crafted up for the ladies for our grils night in, a round of Missy and Pear Gin Fizz (because soup night deserves a little froth and fizz). I kept things simple with this creamy leek and spinach soup, a crisp salad, and a cozy sandwich on the side. It was the perfect fall evening—good food, good company, and just the right amount of gin fizz.
If you’re planning your own night in, check out all my other Girls’ Night In favorites—from shareable appetizers to cozy cocktails that’ll keep the laughter (and refills) flowing. And don’t forget to join the Cozy Crew for all my fall and holiday recipes, entertaining ideas, and cocktail inspiration delivered straight to your inbox.
Leek and Spinach Soup
Equipment
- deep sauté pan
- blender
Ingredients
- 2 large leeks sliced, white and pale green parts only
- 2 tbsp butter divided
- 3 cups chicken stock
- 1 large garlic clove smashed
- 4 cups fresh spinach
- 1 parmesan rind
- ¼ cup heavy whipping cream
- 1 tsp salt
- pepper freshly ground, to taste
Instructions
- Slice the leeks and give them a good soak in cold water to remove any grit.
- In a large deep sauté pan or pot, melt 1 tablespoon of butter over medium heat. Add leeks, a pinch of salt, and cover. Let them soften for about 12–15 minutes, stirring occasionally. If the pan dries out, add a tablespoon of water.
- Once the leeks are soft, add the chicken stock, crushed garlic, spinach, and the Parmesan rind. Stir until the spinach starts to wilt. About 3 minutes.
- Before blending, lift out the rind and set it aside—you’ll pop it back in once the soup is blended. Carefully ladle the mixture into a blender (liquid and garlic included) and blend until silky smooth, about 3–4 minutes.
- Return the soup to the pot, stir in the cream, one tablespoon of butter and add the Parmesan rind. Let it simmer on low for about 10 minutes.
- Finish by adding salt a little at a time until it’s just right for you, then a touch of pepper. Remove the rind. Serve topped with basil drizzle croutons, and a sprinkle of extra grated Parmesan.
