Soup: Cream of Leek Soup with Mussels Recipe

Name: Soup: Cream of Leek Soup with Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup wine dry; 3 sprigs thyme or 1 teaspoon dried, crumbled; 1 1/2 pounds mussels scrubbed, debearded; 1/4 cup butter; 4 large leeks chopped, (white and pale greenparts only); 1 pound russet potatoes ,, coarsely chopped; 3/4 cup clam juice; 3/4 cup light cream (half&half); 3 tablespoons herbs fresh, minced, chives, parlsey and/or thyme

Servings: persons

1
Bring two cups water, white wine and fresh thyme sprigs to boil in large pot.
2
Add mussels, cover and boil until opened, about 4 minutes.
3
Using slotted spoon, transfer mussels to bowl.
4
Discardy any unopened mussels.
5
Strain and reserve cooking liquid.
6
Remove meat from shells and reserve.
7
Discard shells.
8
Melt butter in heavy large saucepan over medium heat.
9
Add leeks and saute until just tender, about 4 minutes.
10
Mix in potatoes and reserved mussel cooking liquid.
11
Cover and cook until potatoes are tender, about 35 minutes.
12
Transfer leek-potato mixture to food processor.
13
Add clam juice and puree until smooth.
14
(Can be prepared 1 day ahead.
15
Cover mussels and soup separately and then refrigerate.)
16
Return soup to heavy large saucepan and bring to simmer.
17
Stir in half and half and reserved mussels.
18
Cook until just heated through.
19
Season to taste with salt and pepper.
20
Mix in chopped herbs and serve.

358

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 cups water, 1 cup wine dry, 3 sprigs thyme or 1 teaspoon dried, crumbled, 1 1/2 pounds mussels scrubbed, debearded, and more.

Yes, Soup: Cream of Leek Soup with Mussels falls under the Seafood 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!

Soup: Cream of Leek Soup with Mussels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions