Save to Pinterest There is nothing quite like a steaming bowl of Creamy Leek and Potato Soup to warm the soul. This European-inspired classic combines the gentle sweetness of softened leeks with the earthy heartiness of russet potatoes, all blended into a velvety, luxurious texture. Topped with golden, herb-seasoned sourdough croutons, every spoonful offers a perfect harmony of silky soup and satisfying crunch.
Save to Pinterest Whether you are serving this as an elegant starter for a dinner party or a simple weeknight meal, it is a timeless recipe that highlights how humble ingredients like potatoes and leeks can be transformed into something truly special. The secret lies in taking the time to gently sauté the vegetables to build a deep, aromatic base.
Ingredients
- 3 large leeks (white and light green parts only), cleaned and sliced
- 3 medium russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, chopped (for garnish)
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream (or substitute with milk or plant-based cream)
- 5 cups vegetable broth
- Salt and freshly ground black pepper, to taste
- 2 cups sourdough bread, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sea salt
Instructions
- Step 1
- Preheat your oven to 375°F (190°C) for the croutons.
- Step 2
- In a large pot, melt the butter over medium heat. Add leeks, onion, and garlic. Sauté for 6–8 minutes until softened but not browned.
- Step 3
- Add diced potatoes and cook for 2 more minutes.
- Step 4
- Pour in the vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
- Step 5
- Meanwhile, toss sourdough cubes with olive oil, thyme, and sea salt. Spread on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp.
- Step 6
- Remove soup from heat. Use an immersion blender to blend until smooth and creamy (or transfer in batches to a blender, then return to the pot).
- Step 7
- Stir in the heavy cream and gently reheat without boiling. Adjust seasoning if needed.
- Step 8
- Ladle soup into bowls, top with sourdough croutons and a sprinkle of fresh chives.
Zusatztipps für die Zubereitung
To ensure the smoothest texture, make sure to peel the potatoes thoroughly and dice them into uniform pieces so they cook evenly. If you find your soup is too thick after blending, you can stir in a little extra vegetable broth until you reach your desired consistency. Always remember to clean the leeks carefully, as dirt often gets trapped between the tight layers.
Varianten und Anpassungen
For a vegan version, simply use plant-based butter and a plant-based cream or full-fat coconut milk. You can also give this soup a green nutritional boost by stirring in a handful of fresh spinach or watercress just before blending. If you want a gluten-free option, ensure you use a certified gluten-free bread for the croutons.
Serviervorschläge
Serve this soup in warmed bowls to keep it hot while you enjoy the crunchy croutons. It pairs wonderfully with a crisp white wine such as Sauvignon Blanc. For a bit of extra decadence, finish each bowl with a tiny drizzle of high-quality olive oil or an extra dusting of freshly cracked black pepper.
Save to Pinterest With its velvety base and aromatic topping, this Creamy Leek and Potato Soup is the quintessential comfort food. It is simple enough for a Tuesday night but sophisticated enough for any occasion. Grab a spoon and dive into this heartwarming classic!
Common Recipe Questions
- → What type of potatoes work best for this soup?
Russet potatoes are ideal for a creamy texture as they soften easily during cooking and blend smoothly.
- → Can I substitute the heavy cream in this dish?
Yes, milk or plant-based cream alternatives can be used to maintain creaminess without dairy.
- → How do you make the croutons crisp and flavorful?
Toss sourdough cubes with olive oil, dried thyme, and salt before baking at 375°F for 10–12 minutes until golden.
- → Is it necessary to blend the soup completely?
Blending creates a smooth, velvety texture, but partially blending can leave a heartier consistency if preferred.
- → What garnishes complement this leek and potato dish?
Fresh chopped chives add a mild onion flavor and a pop of color, enhancing the overall presentation and taste.
- → Can I add other greens to this soup?
Yes, adding spinach or watercress near the end of cooking provides a fresh, vibrant note without overwhelming flavors.