Creamy Leek Potato Soup (Printable Version)

Velvety leek and potato blend topped with crisp sourdough croutons and fresh chives.

# What You'll Need:

→ Vegetables

01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh chives, chopped

→ Dairy

06 - 3 tablespoons unsalted butter
07 - 1/2 cup heavy cream

→ Liquids

08 - 5 cups vegetable broth
09 - Salt and freshly ground black pepper to taste

→ Croutons

10 - 2 cups sourdough bread, cut into 1/2-inch cubes
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon sea salt

# Steps to Follow:

01 - Preheat oven to 375°F. 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.
02 - In a large pot, melt butter over medium heat. Add leeks, onion, and garlic. Sauté for 6-8 minutes until softened but not browned.
03 - Add diced potatoes to the pot and cook for 2 more minutes.
04 - Pour in 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.
05 - Remove pot from heat. Use an immersion blender to puree until smooth and creamy, or transfer in batches to a blender and return to pot.
06 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls, top with sourdough croutons and a sprinkle of fresh chives.

# Additional Tips::

01 -
  • The combination of creamy potatoes and fragrant leeks creates a comforting, sophisticated flavor profile.
  • Homemade sourdough croutons with thyme add a gourmet touch and essential texture.
  • It is a versatile, vegetarian-friendly dish that can easily be adapted for vegan or dairy-free diets.
02 -
  • Sauté the leeks slowly over medium heat; you want them soft and translucent, not browned, to maintain the soup's delicate flavor and color.
  • When using a countertop blender, never fill it more than halfway with hot liquid and always hold the lid down with a kitchen towel to prevent steam pressure from blowing the lid off.
  • Russet potatoes are the best choice for this soup because their high starch content naturally thickens the liquid into a creamy consistency.
Go Back