Name: Creamy Leek and Potato Soup with Croutons and Chives Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 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, or 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 or kosher salt (reduce by 25% if using table salt); 1/2 tsp black pepper; 2 thick slices bread, torn into crouton-sized pieces; 1 tbsp melted butter or olive oil spray; Salt, to taste; Chives, finely chopped; Extra cream, for drizzling

If you’re anything like me, there’s something incredibly comforting about a warm bowl of soup on a chilly day. That’s exactly why the Creamy Leek and Potato Soup with Croutons and Chives Recipe holds such a special place in my kitchen rotation. It’s smooth, velvety, and packed with simple, fresh flavors that feel both homey and a little indulgent. The beauty of this soup lies in its simplicity — tender potatoes and leeks cooked gently in buttery stock, finished with cream for that luscious texture.

What makes this Creamy Leek and Potato Soup with Croutons and Chives Recipe worth trying is how easy it is to pull together with pantry staples and a few fresh ingredients. Plus, it’s incredibly versatile—you can enjoy it as a hearty lunch, a starter for dinner parties, or even a cozy solo meal with a book and your favorite mug. Oh, and those homemade croutons and fresh chives on top? They add just the right amount of crunch and freshness, making each spoonful memorable.

Ingredients You’ll Need

These ingredients work beautifully together to create a soup that’s both creamy and flavorful without being heavy. When you shop, look for firm potatoes and fresh, crisp leeks to get the best results.

Butter: Adds richness and helps soften the leeks for a mellow base flavor.
Garlic: Freshly minced garlic gives a subtle aromatic kick without overpowering.
Leeks (white and pale green parts only): Mild onion flavor that becomes sweet and tender when cooked; be sure to wash well to remove grit.
Potatoes (Sebago, Russet, or Maris Piper): Starchy types that break down nicely and create that creamy texture you’re after.
Chicken or vegetable stock (low sodium): Use low sodium so you can control the saltiness easily.
Heavy/thickened cream (or substitute milk): Cream adds luxurious smoothness; milk is a lighter option if you prefer.
Salt (kosher or cooking salt recommended): Season carefully to enhance flavors without being too salty.
Black pepper: Freshly ground for a mild heat to balance the creaminess.
Bread slices (for croutons): Use thick slices for a crunchy contrast; day-old bread works perfectly.
Melted butter or olive oil spray (for croutons): To toast the bread pieces to golden perfection.
Chives: Finely chopped for a fresh, subtle onion flavor as garnish.
Extra cream: Optional drizzle on top, adds a pretty swirl and more indulgence.

Variations

I love making this Creamy Leek and Potato Soup with Croutons and Chives Recipe my own by tweaking it here and there. You should feel free to play around with it too — after all, soup is one of those dishes that really welcomes personalization.

Vegetarian: I often use vegetable stock instead of chicken, and it turns out just as flavorful.
Dairy-free: Swap cream for coconut milk or oat cream, and use olive oil for sautéing instead of butter — the texture remains creamy and the flavor subtle.
Herb variations: Sometimes I add thyme or parsley alongside chives for extra aroma and color.
Extra texture: For a little crunch beyond croutons, a sprinkle of toasted pumpkin seeds works surprisingly well.

How to Make Creamy Leek and Potato Soup with Croutons and Chives Recipe

Step 1: Sauté the Leeks and Garlic Until Tender and Fragrant

Start by melting butter in a large pot over medium heat. Add finely minced garlic and sliced leeks, then cook slowly until they soften and smell absolutely amazing—roughly 8-10 minutes. Don’t rush this step; gentle cooking brings out the leeks’ natural sweetness and prevents any harsh oniony bite.

Step 2: Add Potatoes and Stock, Then Simmer

Once your leeks are softened, toss in the diced potatoes and pour in your stock. Bring everything to a gentle boil, then lower the heat and simmer for about 20 minutes or until potatoes are fork-tender. This is a good time to taste the broth and adjust salt if needed — keep it subtle because we’re finishing with cream.

Step 3: Blend the Soup Until Smooth and Creamy

I use an immersion blender right in the pot because it’s quick and easy, but transferring to a regular blender works too. Blend the soup until silky and smooth, then stir in your cream. If the soup feels too thick, add a splash of stock or water to reach your ideal consistency.

Step 4: Prepare Crispy Croutons

While the soup simmers, preheat your oven to 375°F (190°C). Toss torn bread pieces with melted butter or spray with olive oil, season lightly with salt, and spread out on a baking sheet. Bake for 10-12 minutes until golden and crisp, turning halfway through for even browning. These croutons will add that lovely crunchy contrast when served.

How to Serve Creamy Leek and Potato Soup with Croutons and Chives Recipe

The image shows several white bowls and plates with ingredients arranged on a white marbled surface. One round white bowl is filled with peeled potatoes cut into chunks, placed near two slices of crusty white bread. Another white bowl contains thinly sliced onions, showing layers of pale white and light green. A speckled beige bowl holds a block of butter sitting in honey or syrup-like liquid, positioned near two round loaves of crusty bread. There is also a white bowl filled with thick white cream or yogurt. Next to that are three peeled garlic cloves, a small round white dish of coarse salt, and another small white dish with whole black peppercorns. The colors are soft and natural, focusing on white, beige, and light yellow tones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I never skip a generous sprinkle of finely chopped fresh chives on top—it adds a bright, mild oniony note that cuts through the cream’s richness beautifully. A swirl of extra cream is also a must for me, making the soup look as inviting as it tastes. If you want, a tiny pinch of cracked black pepper on top never hurts either.

Side Dishes

This soup pairs wonderfully with a simple green salad or some warm crusty bread on the side. I especially like serving it with a tangy fennel and carrot slaw or a hunk of sourdough to soak up every last spoonful.

Creative Ways to Present

For special occasions, I’ve served the soup in cute mini mason jars or rustic soup crocks. Adding a sprig of fresh thyme or edible flowers along with the chives makes it feel extra festive. You could even lay the croutons on a skewer as a fun edible “stirrer” for guests.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days. To save space and retain flavor, avoid adding the croutons until serving time—they stay crisp that way.

Freezing

This Creamy Leek and Potato Soup with Croutons and Chives Recipe freezes surprisingly well. I portion it out in freezer-safe containers and leave out the cream until reheating, then stir it in fresh to keep the soup silky. Just be sure to thaw in the fridge overnight for best results.

Reheating

I reheat leftovers gently on the stove over low heat, stirring frequently so the soup doesn’t scorch. If it’s too thick after warming, I add a splash of stock or milk to loosen it right up. Then, I top it off with fresh chives and croutons for that just-made experience.

FAQs

Can I use other types of potatoes for this Creamy Leek and Potato Soup with Croutons and Chives Recipe?

Absolutely! Starchy potatoes like Russets, Sebago, or Maris Piper work best because they break down and help create that creamy texture. Avoid waxy potatoes which tend to stay chunky and don’t blend as smoothly.
Is it possible to make this soup vegan?

Yes! Simply use vegetable stock and substitute butter with olive oil or vegan margarine. For creaminess, use coconut milk or a plant-based cream alternative. The flavor will be slightly different but still delicious.
How do I properly clean leeks for this soup?

Leeks can hold dirt between their layers, so slicing and rinsing well is key. After slicing, place them in a large bowl of cold water and swish around to release grit. Lift the leeks out — leaving dirt behind at the bottom of the bowl — and repeat if necessary.
Can I store the croutons separately?

Yes! To keep croutons crunchy, store them in an airtight container at room temperature separately from the soup. Add them just before serving for maximum crunch and freshness.
What can I serve with Creamy Leek and Potato Soup with Croutons and Chives Recipe for a complete meal?

A simple side salad or toasted crusty bread makes a great pairing. For a heartier meal, add a grilled cheese sandwich or roasted vegetables alongside.

Final Thoughts

This Creamy Leek and Potato Soup with Croutons and Chives Recipe is one of those comforting classics that never fails to hit the spot. I always find myself coming back to it on cool weekends when I want something soothing but straightforward. Once you’ve mastered it, you’ll see how the flavors work together so effortlessly, and the homemade croutons give it that special touch only a little effort can bring. Give it a try — I promise it will become your go-to soup too!