Dulse and Leek Soup

Dulse and Leek Soup


  • 2 tablespoons butter
  • 1 large leek, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1 cup diced dulse
  • 1/2 cup heavy cream (optional)
  • Salt and pepper to taste


  1. Heat the butter in a large pot over medium heat.
  2. Add the leek and garlic and sauté until the leek is softened.
  3. Add the broth, water, and dulse to the pot and bring to a boil.
  4. Reduce the heat to low and simmer for 10-15 minutes, until the dulse is tender.
  5. If using, stir in the heavy cream.
  6. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender and blend until smooth (be sure to remove the center cap on the blender lid to allow steam to escape).
  7. Season with salt and pepper to taste.

Serve the soup hot, garnished with additional dulse if desired. This recipe serves 4-6 people, depending on how it is served.

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