Cream of Belgian Endive Soup Recipe

Name: Cream of Belgian Endive Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks, white and light-green parts only; 8 heads Belgian endive, plus more for garnish; 2 medium russet potatoes; 3 tablespoons unsalted butter; 1/2 cup dry white wine; 5 cups homemade or low-sodium canned chicken or vegetable stock; 1 cup heavy cream; 1 1/2 teaspoons coarse salt; 1/4 teaspoon freshly ground white pepper; Generous pinch of freshly grated nutmeg

Servings: persons

1
Cut the leeks in half lengthwise.
2
Rinse well under cold running water to remove any grit.
3
Thinly slice crosswise; set aside.
4
Cut the endives in half lengthwise, and cut out the cores.
5
Thinly slice crosswise; set aside.
6
Peel the potatoes, and cut into 1/2-inch pieces.
7
Set aside in a bowl of cold water.
8
Heat the butter in a saucepan over medium heat.
9
Add the leeks; cook until they start to soften, about 3 minutes.
10
Drain the potatoes well; add to the pot along with the sliced endive.
11
Cook until the vegetables begin to soften, about 10 minutes; do not let brown.
12
Add the wine and stock, and bring to a gentle simmer.
13
Cook until the vegetables are very tender, about 1 hour.
14
Cool slightly.
15
Transfer the soup in batches to a blender (fill no more than halfway), or pass it through a food mill.
16
Return the soup to a clean saucepan; stir in the cream.
17
Bring to a simmer; remove from heat.
18
Season with the salt, pepper, and nutmeg.
19
Garnish with the endive.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium leeks, white and light-green parts only, 8 heads Belgian endive, plus more for garnish, 2 medium russet potatoes, 3 tablespoons unsalted butter, and more.

Yes, Cream of Belgian Endive Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Belgian Endive Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions