Beef

Beef And Leek Soup

Name: Beef And Leek Soup
Prep time: 30 min
Cook time: 120 min
Total time: 180 min
Yield: 6 servings
Ingredients: 2 lbs (900g) beef short ribs; 4 large leeks, chopped (about 2 cups); 2 tablespoons unsalted butter; 1 medium onion, chopped (about 1 cup); 3 cloves garlic, minced; 1 cup red wine; 4 cups beef broth; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley

By Elias Greenwood · June 19, 2026 · Beef

Prep30 min

Cook120 min

Total180 min

Serves6

I still remember the first time I made beef and leek soup for my family. It was a cold winter evening, and we all gathered around the table, eager to warm up with a delicious, comforting meal. The aroma of tender beef and sweet leeks filled the air, and the first spoonful was like a hug in a bowl. From that moment on, this soup became a staple in our household, and I'm excited to share the recipe with you.

As a home cook, I've always been drawn to recipes that are both nourishing and flavorful. This beef and leek soup checks all the boxes: it's low in carbs, rich in protein and healthy fats, and made with wholesome ingredients that are easy to find. Whether you're a keto enthusiast or just looking for a satisfying meal, this soup is sure to become a favorite.

One of the things I love about this recipe is its versatility. You can make it with a variety of cuts of beef, from tender sirloin to hearty short ribs. And if you're short on time, you can even use pre-cut leeks and beef broth to speed up the prep process. But don't worry – I'll walk you through every step, so you can enjoy a delicious, homemade beef and leek soup with minimal effort.

In this recipe, we'll be using a combination of beef broth, red wine, and butter to create a rich, velvety broth that's infused with the deep flavors of beef and leeks. We'll also be adding some fresh thyme and parsley to give the soup a bright, freshness that cuts through the richness. And to make it even more satisfying, we'll be serving it with a side of crusty bread or a simple green salad.

So, let's get started! This recipe makes about 6 servings, and you can easily double or triple it if you're feeding a larger crowd. I hope you enjoy it as much as we do, and that it becomes a staple in your household just like it has in mine.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal prep time
It's a hearty, comforting meal that's perfect for a cold winter's night
The soup is low in carbs and rich in protein and healthy fats, making it a great option for keto enthusiasts
You can make it with a variety of cuts of beef, from tender sirloin to hearty short ribs
The recipe is versatile and can be made with pre-cut leeks and beef broth to speed up the prep process
It's a great way to use up leftover beef and vegetables, reducing food waste and saving you money
The soup freezes well, making it a great option for meal prep or future meals

Why This Recipe Works

The key to a great beef and leek soup is in the layering of flavors. By sautéing the leeks in butter until they're soft and caramelized, we create a deep, sweet flavor that's the foundation of the soup. Then, by adding the beef and cooking it until it's browned on all sides, we add a rich, meaty flavor that's enhanced by the red wine and beef broth.

Another important aspect of this recipe is the use of high-quality ingredients. By using grass-fed beef and fresh, organic leeks, we ensure that the soup is not only delicious but also nutritious. And by using a combination of beef broth and red wine, we create a rich, velvety broth that's infused with the deep flavors of the beef and leeks.

Finally, the resting time is crucial in this recipe. By letting the soup rest for at least 30 minutes before serving, we allow the flavors to meld together and the soup to thicken, creating a rich, satisfying texture that's perfect for a cold winter's night.

Ingredients You’ll Need

To make this delicious beef and leek soup, you'll need a few simple ingredients. The key players are tender beef, sweet leeks, and a rich broth made with beef broth, red wine, and butter. You'll also need some fresh thyme and parsley to add a bright, freshness to the soup. Don't worry if you're not familiar with some of these ingredients – I'll walk you through every step, so you can enjoy a delicious, homemade beef and leek soup with minimal effort.

When shopping for the ingredients, look for grass-fed beef and fresh, organic leeks. You can also use pre-cut leeks and beef broth to speed up the prep process. And don't forget to pick up some fresh thyme and parsley – they add a brightness and freshness to the soup that's hard to replicate with dried herbs.

2 lbs (900g) beef short ribsLook for grass-fed beef short ribs with a good amount of marbling, as this will add flavor and tenderness to the soup. You can also use other cuts of beef, such as sirloin or chuck, but short ribs are ideal for this recipe.
4 large leeks, chopped (about 2 cups)Use fresh, organic leeks for the best flavor. You can also use pre-cut leeks to speed up the prep process, but be sure to rinse them well to remove any dirt or debris.
2 tablespoons unsalted butterUse high-quality, European-style butter for the best flavor. You can also use other fats, such as ghee or coconut oil, but butter is ideal for this recipe.
1 medium onion, chopped (about 1 cup)Use a sweet onion, such as Vidalia or Maui, for the best flavor. You can also use shallots or scallions, but onion is ideal for this recipe.
3 cloves garlic, mincedUse fresh, organic garlic for the best flavor. You can also use jarred garlic, but fresh is ideal for this recipe.
1 cup red wineUse a dry red wine, such as Cabernet Sauvignon or Merlot, for the best flavor. You can also use other types of wine, such as white or sparkling, but red is ideal for this recipe.
4 cups beef brothUse high-quality, low-sodium beef broth for the best flavor. You can also use homemade broth, but store-bought is ideal for this recipe.
1 teaspoon dried thymeUse fresh or dried thyme for the best flavor. You can also use other herbs, such as rosemary or parsley, but thyme is ideal for this recipe.
1/2 teaspoon saltUse high-quality, kosher salt for the best flavor. You can also use other types of salt, such as sea or Himalayan, but kosher is ideal for this recipe.
1/4 teaspoon black pepperUse freshly ground black pepper for the best flavor. You can also use pre-ground pepper, but fresh is ideal for this recipe.
2 tablespoons chopped fresh parsleyUse fresh, organic parsley for the best flavor. You can also use other herbs, such as basil or cilantro, but parsley is ideal for this recipe.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon or silicone spatula

How to Make Beef And Leek Soup

1
Heat the butter in a large heavy pot or Dutch oven over medium-high heat until it's melted and foamy, about 2-3 minutes.
2
Add the chopped onion and cook until it's softened and translucent, about 5 minutes, stirring occasionally.
3
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4
Add the chopped leeks and cook until they're softened and caramelized, about 10-12 minutes, stirring occasionally.
5
Add the beef short ribs and cook until they're browned on all sides, about 5-7 minutes, stirring occasionally.
6
Add the red wine and cook until it's reduced by half, about 2-3 minutes, stirring occasionally.
7
Add the beef broth, thyme, salt, and pepper, and bring the mixture to a boil.
8
Reduce the heat to low and simmer, covered, until the beef is tender and the soup has thickened, about 1 1/2 to 2 hours, or until the internal temperature of the beef reaches 160°F (71°C).
9
Remove the pot from the heat and let it rest, covered, for at least 30 minutes to allow the flavors to meld together.
10
Stir in the chopped parsley and serve the soup hot, garnished with additional parsley if desired.

Expert Tips

Use high-quality ingredients, such as grass-fed beef and fresh, organic leeks, for the best flavor.
Don't overcook the beef – it should be tender and easily shred with a fork.
Let the soup rest for at least 30 minutes before serving to allow the flavors to meld together.
Use a variety of cuts of beef, such as sirloin or chuck, for a different flavor and texture.
Add other ingredients, such as diced carrots or celery, to the soup for added flavor and nutrition.
Serve the soup with a side of crusty bread or a simple green salad for a satisfying meal.
Experiment with different herbs and spices, such as rosemary or paprika, to add unique flavors to the soup.

Common Mistakes to Avoid

Overcooking the beef, which can make it tough and dry.
Not letting the soup rest, which can result in a soup that's not flavorful or satisfying.
Using low-quality ingredients, which can affect the flavor and texture of the soup.
Not browning the beef properly, which can result in a soup that's not rich and flavorful.
Adding too much liquid, which can result in a soup that's too thin and watery.
Not seasoning the soup properly, which can result in a soup that's bland and unappetizing.

Variations and Substitutions

Add diced carrots or celery to the soup for added flavor and nutrition.
Use different cuts of beef, such as sirloin or chuck, for a different flavor and texture.
Add other ingredients, such as diced bell peppers or mushrooms, to the soup for added flavor and nutrition.
Use different herbs and spices, such as rosemary or paprika, to add unique flavors to the soup.
Serve the soup with a side of crusty bread or a simple green salad for a satisfying meal.
Experiment with different types of wine, such as white or sparkling, for a unique flavor.
Add a splash of cream or coconut milk to the soup for a rich and creamy texture.

What to Serve With Beef And Leek Soup

This beef and leek soup is a hearty and satisfying meal that's perfect for a cold winter's night. Serve it with a side of crusty bread or a simple green salad for a delicious and filling meal. You can also serve it with a side of roasted vegetables, such as Brussels sprouts or broccoli, for added nutrition and flavor.

The soup is also a great option for a special occasion, such as a dinner party or holiday gathering. You can make it ahead of time and refrigerate or freeze it for later use, making it a convenient and stress-free option for entertaining.

Serve with crusty breadServe with a simple green saladServe with roasted vegetables, such as Brussels sprouts or broccoliServe with a side of cauli-rice or zucchini noodlesServe with a dollop of sour cream or Greek yogurtServe with a sprinkle of chopped fresh herbs, such as parsley or chives

Make-Ahead, Storage, Freezing and Reheating

This beef and leek soup can be made ahead of time and refrigerated or frozen for later use. To refrigerate, let the soup cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days.

To freeze, let the soup cool completely and then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you're ready to serve, simply thaw the soup overnight in the refrigerator and reheat it on the stovetop or in the microwave.

When reheating the soup, be sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can also add a splash of cream or coconut milk to the soup for a rich and creamy texture.

In addition to refrigerating or freezing the soup, you can also make it ahead of time and store it in the refrigerator or freezer. Simply cook the soup as directed, then let it cool completely and transfer it to an airtight container or freezer bag. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Frequently Asked Questions

What type of beef is best for this recipe?

Short ribs are ideal for this recipe, but you can also use other cuts of beef, such as sirloin or chuck. Look for grass-fed beef with a good amount of marbling for the best flavor and tenderness.

Can I use pre-cut leeks?

Yes, you can use pre-cut leeks to speed up the prep process. Just be sure to rinse them well to remove any dirt or debris.

How long does the soup need to rest?

The soup should rest for at least 30 minutes to allow the flavors to meld together. This will result in a richer, more satisfying soup.

Can I make the soup ahead of time?

Yes, you can make the soup ahead of time and refrigerate or freeze it for later use. Simply cook the soup as directed, then let it cool completely and transfer it to an airtight container or freezer bag.

What is the best way to reheat the soup?

The best way to reheat the soup is to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can reheat it on the stovetop or in the microwave, and add a splash of cream or coconut milk for a rich and creamy texture.

Can I add other ingredients to the soup?

Yes, you can add other ingredients to the soup, such as diced carrots or celery, to add flavor and nutrition. Just be sure to adjust the cooking time and seasoning accordingly.

Is this soup keto-friendly?

Yes, this soup is keto-friendly, with a rich and flavorful broth made with beef broth, red wine, and butter. Just be sure to use keto-friendly ingredients and portion sizes to stay within your daily carb limit.

Can I serve the soup with a side dish?

Yes, you can serve the soup with a side dish, such as crusty bread or a simple green salad, for a delicious and filling meal.

The Full Recipe

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