Description
A comforting and velvety Creamy Leek and Potato Soup made with sautéed leeks, tender potatoes, and finished with rich cream. Enhanced by homemade crispy croutons and fresh chives, this classic soup is perfect for a cozy meal anytime.
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, 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
Croutons
- 2 thick slices bread, torn into crouton-sized pieces
- 1 tbsp melted butter or olive oil spray
- Salt, to taste
Garnish
- Chives, finely chopped
- Extra cream, for drizzling
Instructions
- Prepare the leeks and garlic: Melt the butter in a large pot over medium heat. Add the finely minced garlic and sliced leeks, sautéing gently until they are soft and translucent, about 5-7 minutes. This softens the leeks and releases their sweet flavor.
- Add potatoes and stock: Add the peeled and diced potatoes to the pot, then pour in the chicken or vegetable stock. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, approximately 20 minutes.
- Blend the soup: Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth. Be cautious with the hot liquid.
- Finish with cream and seasoning: Stir in the heavy cream, salt, and black pepper. Heat gently without boiling to combine and warm through. Adjust seasoning to taste.
- Prepare croutons: Toss the torn bread pieces with melted butter or olive oil spray and sprinkle with salt. Spread on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until golden and crispy, turning halfway through.
- Serve: Ladle the creamy soup into bowls, garnish with finely chopped chives and a drizzle of extra cream, and top with crispy homemade croutons. Enjoy warm.
Notes
- Use low-sodium stock to better control the salt level.
- For a lighter version, substitute heavy cream with whole milk or a milk alternative.
- Croutons can be made ahead and stored in an airtight container.
- Blending the soup smooth is key to achieving that creamy texture.
- Leeks should be washed well to remove all grit before slicing.
Keywords: creamy leek and potato soup, leek soup, potato soup, creamy vegetable soup, homemade soup, comfort food, easy soup recipe