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Cucumber Leek Soup

Bowls of cucumber and leek soup.

Cucumber Leek Soup

This simple, yet unique cucumber leek soup sets the table for a light meal that will warm up your winter days.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 186 kcal


  • 1 tablespoon unsalted butter
  • 2 large leeks trimmed, cleaned and sliced (about ½ pound)
  • 3 large seedless cucumbers peeled and coarsely chopped (about 4 cups)
  • cups low-fat milk
  • 1 tablespoon lemon juice
  • ¼ cup fresh mint leaves
  • black pepper
  • salt
  • ¾ cup low-fat plain yogurt
  • 1 tablespoon honey
  • ½ cup grape tomatoes chopped
  • ¼ cup feta or blue cheese crumbles


  • In a large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Add cucumbers and sauté for 1 minute, then remove from heat.
  • Add leeks, cucumbers, milk, lemon juice and mint to a blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.
  • In a separate bowl, mix yogurt and honey. Fold into cucumber mixture. For best flavor results, chill for 1 hour.
  • When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in the center of each bowl.


Super versatile, this soup can be served at room temperature or chilled – experiment with different fresh herbs (like dill, parsley or oregano) as spring turns into summer!