Leek and Wild Rice Soup

Name: Leek and Wild Rice Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons (28 g) unsalted butter, room temperature; 3 medium (450 g) leeks, white and light green parts only, halved lengthwise, cleaned thoroughly, and sliced into ½-inch (1.3 cm) half-moons; 2 medium (240 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 2 stalks (120 g) celery stalks, cut into ¼-inch (6 mm) dice; ¾ cup (150 g) wild rice, rinsed and drained; 6 cups (1440 ml) vegetable stock; 2 leaves bay leaves, whole; 2 teaspoons (2 g) fresh thyme, fresh leaves, or 1 teaspoon dried; 1 teaspoon (6 g) kosher salt, to taste; ½ teaspoon (2½ ml) freshly ground black pepper, to taste; ½ cup (120 ml) heavy cream (optional)

From the MyKitchenBank Kitchen

A warm, rustic vegetable soup built on sautéed leeks, carrots, and celery, enriched with nutty wild rice and finished with a splash of cream. The wild rice adds heartiness and texture while the leeks mellow into a subtle sweetness. This soup is naturally vegetarian and perfect for cool days.

Prep: 15 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 6 cups (about 1.4 liters)

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse the wild rice thoroughly under cold water and drain well
Trim and clean the leeks by slicing lengthwise and rinsing between layers to remove any soil
Have your vegetable stock ready—using warm stock speeds up the cooking time

1
Sauté the aromatics
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the sliced leeks, diced carrots, and diced celery.
- Stir occasionally for 7–8 minutes until the leeks soften and become translucent and the vegetables release their fragrance.
- The mixture should not brown, just become tender and fragrant.
+ Show details− Hide details
Ready when: Leeks are translucent and vegetables are softened but not browned
Tip: Keep heat at medium to avoid browning the vegetables; you want them soft and sweet, not caramelized.
2
Add stock and rice
- Pour in the 6 cups (1.4 liters) of vegetable stock and add the rinsed wild rice, bay leaves, and thyme.
- Stir well to combine.
- Increase the heat to high and bring the soup to a boil.
+ Show details− Hide details
Ready when: Mixture reaches a rolling boil
Tip: Stir the wild rice briefly when you add it so it doesn't clump together.
3
Simmer until rice is tender
- Once boiling, reduce the heat to medium-low and simmer uncovered for 40–45 minutes.
- Stir occasionally to prevent the wild rice from settling and sticking to the bottom.
- The wild rice is done when the grains are tender and many have burst slightly.
- Taste a grain to check for doneness—it should be completely tender with no hard center.
+ Show details− Hide details
Ready when: Wild rice grains are tender and some have burst open; no firm centers remain
Tip: Stir every 10–15 minutes to prevent the rice from settling and burning. If the soup reduces too much, add more stock in ½-cup (120 ml) increments.
4
Season and finish
- Remove the bay leaves.
- Taste the soup and season with kosher salt and freshly ground black pepper.
- If using heavy cream, stir it in now for a richer, creamier soup.
- Simmer for another 2–3 minutes to blend the flavors.
+ Show details− Hide details
Ready when: Cream is fully incorporated; flavors are well blended
Tip: Add cream gradually and taste as you go—not everyone prefers a creamy version. You can leave it broth-based for a lighter soup.
5
Rest and serve
- Let the soup rest off heat for 5 minutes to allow the flavors to settle.
- Ladle into bowls and serve hot.

Good to know

Tips

Leeks can harbor soil between their layers; cut them lengthwise, fan the layers apart, and rinse under running water before slicing.
Wild rice requires a longer cooking time than regular white rice but rewards you with a wonderful nutty flavor and slightly chewy texture that makes the soup feel substantial.
For extra depth, add 1 tablespoon of tomato paste in step 1 after sautéing the vegetables, or stir in a splash of dry sherry or white wine before adding the stock.
If the soup thickens as it sits, thin it with more stock or milk when reheating—wild rice continues to absorb liquid.

Make ahead

Prepare the soup up to 2 days ahead and store in the refrigerator in an airtight container. Do not add cream if making ahead; add it fresh just before reheating and serving. Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through (about 10 minutes).

Storage & reheating

Room temperature (not recommended; best refrigerated immediately). Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months (do not freeze with cream; add fresh cream when reheating). Reheat on the stovetop over medium heat, stirring occasionally, until hot throughout.

Substitutions

wild rice → brown rice or farro (use the same amount and reduce cooking time to 25–30 minutes for brown rice or 30–35 for farro). Wild rice has a distinctive nutty flavor and chewy texture; brown rice is milder and cooks faster, while farro adds a creamy, hearty quality.
heavy cream → whole milk or half-and-half (use the same amount). Milk creates a lighter soup; half-and-half offers a middle ground between broth-based and creamy.
vegetable stock → chicken stock (same amount). Chicken stock adds a richer depth while keeping the soup vegetable-forward; it's not vegetarian.
fresh thyme → fresh sage or dried rosemary (½ teaspoon dried, or 1½ teaspoons fresh sage leaves). Sage brings an earthy, herbaceous note; rosemary is more assertive and piney—both work beautifully with wild rice.