Beefy-Leekie Soup (or is it Leekie-Beefy Soup?)

20200117_115044I’m leaning towards the first name because the second just doesn’t sound right.  Seeing as how leek (the vegetable) sounds just like leak (the dripping action), the second name doesn’t give a good visual for what is a really good meal.

20200312_132503(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

If you’re familiar with Scottish food, you might have recognized that this sounds a little like Cock-A-Leekie Soup.  There would be a good reason why, because I made this using that cultural staple as my guide.  If you’ve never had Cock-A-Leekie soup, why what do you know?  I have a recipe for it, and you’ll want to try it!  It’s basically a chicken and leek soup, that has a surprising twist of dried plums added to it.  The end result is a hearty, yet light, soup with a little sweetness to it that makes it perfect.

20200312_132521In this version, browned stew meat and rich, beef broth are used along with the leeks as well as a little garlic.  There’s still the ground black pepper and plums added, so you get the same richness and unique flavor combination, but with a little more heartiness.  It’s also perfect for multi-season enjoyment: warming enough for a winter’s meal, but light enough for when the weather heats up!

Beefy-Leekie Soup Recipe

  • Difficulty: so easy it's almost embarrassing
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  • 1 lb. beef, cut into small cubes (about 1 1/2 inch)
  • 2 – 3 Tbsp. olive oil
  • 3 cups sliced leeks, green and white parts, washed thoroughly (they tend to have dirt trapped in the leaves)
  • 4 – 5 large cloves of garlic, finely chopped
  • 8 cups hot beef broth
  • 3/4 cup (packed) chopped dried plums or prunes
  • salt & pepper to taste (traditional Scottish Cock-A-Leekie soup has a strong dose of pepper, but you can use what you would like)


In a large stock pot, saute the beef in the olive oil until it is browned on all sides.  Start with a high heat until the meat starts to sizzle, then drop the heat to medium.  Add the leeks and garlic, and continue to saute for a couple of minutes.  Unlike onion, leeks do not get to a translucent stage with prolonged cooking, they just burn!

Add the broth and simmer until the leeks are tender, about 15 minutes.  Add the plums, salt, and pepper and cook just until the fruit has softened, but is not mushy.  This should be only another 5 to 10 minutes.  Serve and enjoy!!


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