Three-Cornered Leek Soup

Three-cornered leek soup Top view with flowers and cream

If you are looking for a frugal dinner option, a foraged three-cornered leek soup will do you well! It’s a zingy, sharp and moreish broth with creamy undertones – delicious.

It is not often that I share foraged recipes here; however, I hit the jackpot the other day. I was weeding in the very back corner of my garden when I noticed a patch of white flowers that I didn’t recognise. A quick google told me that they were three-cornered leek.

Three-cornered leek is from the garlic and onion family. It’s considered invasive in the U.K., so foraging of it is heavily encouraged. When I saw the big patch in my garden, I knew it would end up in my kitchen!

All parts of the three-cornered leek are edible, and it has a taste similar to spring onion (which can be substituted in this dish if you can’t find any!)

The key to checking whether you have found three-cornered leek is by looking at the flowers – they should be white with green lines running down to the centre.

Ingredients, Substitutions and Variations

  • Butter – this soup is best started with butter! But if necessary, you could switch for olive oil.
  • Onion, celery, potato – these veg provide a nice flavourful base for your soup, along with thickness from the potato. You could also add a carrot and a couple of cloves of garlic.
  • White wine – optional.
  • Vegetable stock – or use one litre of water and a good vegetable stock cube.
  • Three-cornered leek – the key ingredient! You’ll need a nice big bunch.
  • Double cream – you could substitute for single cream.

Top Tips

  1. Prepping your three-cornered leeks

    To pick your leeks, pull the whole thing from the ground – like if you were pulling a spring onion. Give them a wash and trim the bottom bulb and top flowers off. Discard any brown leaves.

  2. For a thicker soup

    Add more potato. This uses just one for a fairly light and liquidy soup.

  3. For a chunkier soup

    If you like your soup chunky, use a potato masher to crush the potatoes lightly rather than a blender.

Get the cook books:

Three-cornered leek soup Top view with flowers and cream

Three-Cornered Leek Soup

Save This Recipe
Harriet Young
An easy and delicious soup using foraged three-cornered leeks.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine British
Servings 4 People


  • 20 g butter
  • 1 onion
  • 2 sticks celery
  • 1 potato
  • 1 small glass white wine
  • 1 litre vegetable stock
  • 250 g three-cornered leek
  • 80 ml double cream


  • Put a large saucepan on a medium heat. Add the butter and melt.
  • Peel and finely chop the onion. Slice the celery. Chop the potato into 1cm chunks (no need to peel). Add the onion, celery and potato to the saucepan.
  • Cook for 5 minutes, stirring often, then add the white wine.
  • When the wine has reduced by half, add the stock and bring to a simmer. Cook for around 15 minutes, until the potatoes have softened.
  • Finely slice the three-cornered leeks and add to the pan. Simmer for 3 more minutes then blend until smooth.
  • Taste then season with salt and pepper as needed. Add the cream, stir well and serve.
Keyword soup, vegetarian

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.