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Leek and Potato Soup with Crispy Croutons Recipe

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4 from 37 reviews

A comforting and creamy Leek and Potato Soup perfect for a cozy meal. This soup is made by sautéing leeks and garlic, simmering with potatoes in a flavorful broth, and finished with cream for richness. Crispy homemade croutons and fresh chives add delightful texture and garnish.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

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″/2.5 cm cubes
  • 1.5 litre / 1.5 qt low sodium chicken or vegetable stock (6 cups)
  • 3/4 cup heavy/thickened cream (or substitute milk)
  • 1 tsp cooking salt / kosher salt (reduce table salt by 25%)
  • 1/2 tsp black pepper

Croutons

  • 2 thick slices bread, torn into crouton size pieces
  • 1 tbsp melted butter or olive oil spray
  • Pinch of salt

Garnish

  • Fresh chives, finely chopped
  • Extra cream for drizzling

Instructions

  1. Sauté: Melt butter in a large pot over medium heat. Add the minced garlic and sliced leeks, and sauté gently for 7 minutes until the leeks are soft and have a sweet aroma.
  2. Simmer: Add the peeled and diced potatoes along with the chicken or vegetable stock to the pot. Increase heat to bring the mixture to a gentle simmer, then cover with a lid and reduce heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft and beginning to fall apart.
  3. Minimal blitz: Turn off the stove. Using a stick blender, puree the soup just until smooth but avoid over-blending to retain a pleasant texture.
  4. Season: Stir in salt and black pepper to taste, then gently mix through the cream for richness.
  5. Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle with finely chopped chives, and top with homemade croutons.
  6. Make Croutons: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. Drizzle torn bread pieces with melted butter or spray with olive oil and spread on a baking tray. Bake for 5 minutes or until golden and crunchy. Remove and sprinkle with a pinch of salt while hot.

Notes

  • Use only the white and pale green parts of the leeks for a milder flavor and better texture.
  • Starchy potatoes like Russet or Maris Piper work best to create a creamy consistency when cooked and pureed.
  • Do not over-blend the soup to keep some body and prevent it from becoming gluey.
  • Low sodium stock is recommended to better control the saltiness of the soup.
  • You can substitute cream with milk for a lighter version, though the texture will be less rich.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: British

Find it online: https://ellarecipe.com/leek-and-potato-soup-with-crispy-croutons-recipe/