Yorkshire Leek & Onion Soup

IMG_2634This is a simple alternative to that French classic, using fresh leeks and onions harvested from the garden.  This is a soup you just can’t rush – the flavours come from the slow sweating of the onions and leeks, allowing the sweet flavours to develop without overcooking.

This is a vegetarian version which gives a wonderful light soup for starting a large meal, but I’ve cooked this with both fresh Chicken stock and Beef Stock Pots which give a more substantial flavour

Change the balance of leeks, onions and garlic for whatever you have to hand.  I’ve used sage here but this works equally well with some fresh or dried Thyme or just use some mixed herbs

Top with a slice of freshly baked ciabatta and wonderful Yorkshire cheese, gently toasted under the grill


  • 50g Butter
  • 4-5 large Leeks, washed & finely shredded
  • 4 Onions, sliced
  • 6 Red Onions, sliced
  • 1 clove Garlic, chopped
  • 1 tbsp Sea Salt
  • Dried Sage leaves (or fresh if you have them)
  • 2 ltr Vegetable Stock (or alternative)
  • Lots of Black Pepper
  • Salt to season


  • Melt the butter in a large pan and add the onions, leeks, garlic, salt and sage.  Stir well and cover
  • Sweat gently for at least 1 hour on a gentle heat.  Stir periodically and make sure nothing sticks or starts to brown
  • After an hour the leek mix will be quite wet.  Stir in the stock and lots of black pepper and bring to the boil
  • Simmer for 30 minutes, check the seasoning and serve

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