Description
This creamy leek and potato soup is a comforting and velvety classic, perfect for a cozy meal. Made with sautéed leeks, tender potatoes, and a rich broth, it’s blended to smooth perfection and finished with a touch of cream. Garnished with crispy homemade croutons and fresh chives, this soup delivers warmth and flavor in every spoonful.
Ingredients
Scale
Soup
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks (white and pale green parts only), sliced thinly (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago/Russet/Maris Piper), peeled and diced into 1″/2.5cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (or substitute milk)
- 1 tsp cooking salt/kosher salt (reduce by 25% if using table salt)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton size pieces
- 1 tbsp melted butter or olive oil spray
- Salt, to taste
Garnish
- Chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté the aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic and the thinly sliced leeks, cooking gently until the leeks are soft and translucent, about 5-7 minutes, being careful not to brown the garlic.
- Add potatoes and stock: Add the diced potatoes to the pot, stirring briefly to combine. Pour in the 1.5 liters of low sodium chicken or vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the soup: Let the soup simmer gently for approximately 20-25 minutes, or until the potatoes are very tender and easily broken apart with a spoon.
- Blend to smooth: Remove the pot from the heat. Using an immersion blender, blend the soup carefully until it becomes completely smooth and creamy. Alternatively, blend in batches in a countertop blender.
- Finish with cream and seasoning: Stir in 3/4 cup heavy/thickened cream. Season with 1 teaspoon salt (adjust if needed) and 1/2 teaspoon black pepper. Warm the soup gently if reheating, but avoid boiling after adding cream.
- Prepare croutons: Preheat oven to 375°F (190°C). Toss the torn bread pieces with melted butter or olive oil spray, and sprinkle with salt to taste. Spread evenly on a baking sheet and bake for 10-12 minutes until golden and crispy, stirring halfway through for even browning.
- Serve: Ladle the hot soup into bowls. Garnish with chopped fresh chives and a drizzle of extra cream. Top with crispy homemade croutons for added texture and flavor.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Substitute heavy cream with whole milk or a dairy-free alternative for a lighter soup.
- To make the soup vegan, use plant-based butter and cream substitutes and vegetable stock.
- Croutons can be made ahead and stored in an airtight container for up to two days.
- Adjust seasoning after blending, as potatoes can absorb salt.
Keywords: creamy leek and potato soup, leek soup, potato soup, comforting soup, homemade soup, easy soup recipe