Creamy Leek Potato Soup (Print View)

Velvety blend of leeks and potatoes with crisp sourdough croutons for extra texture and flavor.

# Components:

→ 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

# Directions:

01 - Preheat oven to 375°F. Toss sourdough cubes with olive oil, thyme, and sea salt. Spread on 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, sautéing for 6-8 minutes until softened but not browned.
03 - Add diced potatoes and cook for 2 additional minutes, stirring occasionally.
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 from heat. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer in batches to a countertop blender, then 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.

# Expert Advice:

01 -
  • It feels fancy and restaurant-quality, but honestly takes less time than a movie.
  • That contrast between creamy soup and crispy croutons is the kind of texture moment that makes people pause mid-bite.
  • One batch easily feeds four people or becomes your lunch for the next couple of days.
02 -
  • Don't skip cleaning the leeks—there's always sand hiding between the layers, so slice them lengthwise, rinse under running water, and check between each layer.
  • If your soup is too thick after blending, thin it with a splash more broth or cream rather than adding water, which dilutes the flavor you've built.
03 -
  • Use an immersion blender if you have one—it keeps the pot warm and the soup moves directly to serving without extra steps or mess.
  • Taste the soup as you go and season gradually; it's easier to add salt than to fix over-salted soup, and the broth will reduce slightly as it simmers.
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