A hearty leek-and-beef soup starts by browning seasoned beef to develop depth, then softens sliced leeks with garlic until they glow. Deglaze with a splash of stock, add a bit of wine if you like, and pour in 4 cups broth with 2 cups water for a velvety base. Simmer gently until the meat is tender and the leeks melt into sweetness. If you keep going, you’ll uncover more tips to perfect every spoonful.
Ingredients and Quantity
Here are the ingredients you’ll need, measured for a hearty leek-and-beef soup: 1 pound ground beef or finely chopped beef, 2 large leeks (white and light-green parts only), 2 cloves garlic, 1 small onion, 4 cups beef or broth, 2 cups water, 1 carrot, 2 stalks celery, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons olive oil, and optional 1 tablespoon tomato paste for depth.
| Item | Amount | Notes |
|---|---|---|
| Ground beef | 1 lb | Lean if possible |
| Leeks | 2 | Rinse well |
| Aromatics | garlic, onion | Finely chopped |
Leeks benefits show through sweetness and savory balance, while beef nutrition centers on protein, iron, and minerals.
Preparations
To prep this leek-and-beef soup, start by rinsing the leeks thoroughly to remove grit, then slice them into thin half-moons so their sweetness can mingle with the broth. You’ll want a clean cut that stays tender rather than stringy, so keep your knife steady and calm. For leek preparation, trim roots, remove any dark greens you won’t use, and rinse again after slicing to catch hidden dirt. Beef selection should favor a cut with good marbling, like chuck or sirloin tip, seared to deepen flavor. Pat meat dry, then cut into uniform bite-sized pieces for even browning. Season lightly; restraint lets the ingredients express themselves. Together, these steps set a foundation of savory precision and freedom in every spoonful.
Kitchen tools or Kitchenware Required
A sturdy pot, ideally heavy-bottomed, anchors this leek-and-beef soup, with a wide sauté pan for browning and a large stockpot for simmering. You’ll reach for a sharp knife and a sturdy cutting board, plus sturdy ladle and tongs to weave flavors with confident rhythm. A reliable cooking pot handles simmer, while a smaller skillet sears aromatics. Keep measuring spoons and breathable bowls nearby for precise additions. The kitchen tools you choose should feel like allies—balanced, clean, and ready. Table below offers a deeper meaning, quietly guiding your hand.
| Purpose | Feel |
|---|---|
| Cutting board use | Grounded prep |
How to Cook
- Sauté the aromatics first: soften leeks until they release a gentle sweetness and garlic until it emits a sharp, inviting aroma.
- Introduce the beef and brown it generously.
- Add a splash of stock, a splash of wine, and a pinch of salt.
- Maintain steady heat, allowing the liquid to reduce to a velvety foundation.
- Add chopped carrots for texture, thyme for flavor, and a bay leaf for aroma.
- Keep the mixture at a gentle simmer; avoid rushing until the beef is tender and no longer pink.
- Taste periodically, adjusting salt and pepper as needed.
- Allow the dish to rest briefly before serving.
- Serve with confidence.
How to Serve
When you’re ready to plate, ladle the soup into warm bowls so the aroma blooms at the edge of the steam, then crown with a light scatter of chopped leeks and a drizzle of good olive oil. You’ll present a comforting frame: broth glossy, beef flecks glistening, leeks tender yet defined. For garnishing options, keep it clean: a whisper of chive, a pinch of cracked pepper, or a shaving of aged cheese if you crave depth. Regarding serving suggestions, pair this with crusty bread or a bright salad that cuts richness. Offer a napkin, a moment, and invite conversation about texture—the silky broth, the chewy beef, the subtle bite of leek. Simple, precise, and inviting.
Tips
To sharpen this soup, start with a well-made stock and brown the beef just enough to lift its flavor without drying it out; those fond bits will deepen the broth as it simmers.
- Choose leek varieties with pale, tender stalks for sweetness that balances savor.
- Pick beef cuts with marbling for natural richness, like chuck or brisket, and trim only excess fat.
- Rest and skim: as it rests, skim foam and fat so the broth stays clear and focused.
You’ll taste layers: oniony sweetness, beefy depth, and a whisper of green from the leeks, stitched together with careful seasoning and time. Freedom in each bite, precision in every simmer.
Food Value and Benefit
The leeks and beef in this soup offer a nutritious and flavorful addition to your meal. Combining the mild sweetness of leeks with the rich, hearty taste of beef, this dish delivers both nourishment and satisfaction.
The leeks and beef blend into a nourishing, satisfying soup that warms the palate.
Food Value and Benefits of Eating This Recipe:
- High-quality protein: Beef provides essential amino acids that support muscle recovery, energy production, and overall body maintenance.
- Rich in vitamins and minerals:
- Vitamin A and Vitamin C from leeks help boost the immune system and promote healthy skin.
- Iron and Zinc from beef contribute to healthy blood circulation and immune function.
- B vitamins (such as B12 and niacin) in beef support energy metabolism and nervous system health.
- Dietary fiber: Leeks add fiber which aids digestion and promotes gut health.
- Antioxidants: Leeks contain antioxidants that help protect cells from oxidative stress and support resilience.
- Balanced portions: The soup offers a satisfying yet light meal option that supports mindful eating without feeling heavy.
Eating this soup regularly can help strengthen your immune system, improve digestion, and provide sustained energy, making it a wholesome choice for daily nourishment.
Frequently Asked Questions
Can I Freeze This Soup for Later Meals?
Did you know 90% of cooks freeze soups successfully? Yes, you can. For best texture, cool fast, portion, then use freezing techniques Iike airtight containers. It boosts meal prep, preserving flavor while you grab cozy, ready meals.
Which Leeks Are Best for This Recipe?
You’ll want the best leek varieties like ‘Tall Man’ or large green-tolians, and you’ll trim, rinse, and slice with care. Embrace leek preparation tips, letting their sweetness sharpen the soup’s savor, while you cultivate fearless, flavorful freedom.
Can I Substitute Beef With Chicken or Pork?
Yes, you can substitute chicken or pork. For chicken variations, use thighs for depth; for pork alternatives, lean shoulder works best. You’ll savor savory precision, as the broth embraces you with warmth and approachable, fearless flavor exploration.
How Long Does It Keep in the Fridge?
Coinkidink says you’ll get about 3–4 days in the fridge for this soup. You’ll notice flavors mellow, aromas linger; keep it sealed. For soup storage and fridge lifespan, label dates and reheat gently, savor every sip.
What Spices Enhance Leek Flavor in This Soup?
You’ll brighten the broth with thyme, fennel seed, and a pinch of white pepper to amplify leek varieties’ sweetness, balancing savoriness as the soup thickens; savor a creamy texture while freedom-to-adjust guides your palate.
