Name: Creamy Leek and Potato Soup with Croutons and Chives Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 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; 2 thick slices bread, torn into crouton-size pieces; 1 tbsp melted butter or olive oil spray; Salt, to taste; Chives, finely chopped; Extra cream, for drizzling

There’s something incredibly comforting about a warm bowl of soup, especially when it’s as velvety and satisfying as this Creamy Leek and Potato Soup with Croutons and Chives Recipe. It’s one of those dishes that feels fancy but is honestly super easy to make. The leek and potato combo melts together into a silky soup that’s perfect for chilly nights or when you just want something cozy and nourishing.

What makes this Creamy Leek and Potato Soup with Croutons and Chives Recipe stand out is the little extras—those golden crunchy croutons you top it with and a fresh sprinkle of chives that brighten every spoonful. I love making this when friends come over because it’s simple, quick, and everyone always asks for the recipe. You’ll find yourself reaching for this recipe again and again, especially when you want something a bit special without fuss.

Ingredients You’ll Need

Each ingredient plays a vital role in building the flavor and creaminess of this soup. When you shop, try to pick fresh leeks and good-quality potatoes, as these are the stars of the show.

Butter: Use unsalted if you want better control over seasoning, it adds richness.
Garlic: Fresh and minced finely to build subtle depth without overpowering.
Leeks (white and pale green parts only): They bring a mild oniony sweetness, so trimming the dark green tops is key for tenderness.
Potatoes (Sebago, Russet, or Maris Piper): These varieties break down nicely to create the soup’s creamy base, no peeling mysteries here—just good hearty texture.
Chicken or vegetable stock (low sodium): Low sodium gives you control over saltiness while giving the broth a clean, balanced backdrop.
Heavy/thickened cream (or milk): Cream makes the soup luxuriously smooth; I sometimes use milk for a lighter version.
Salt (cooking or kosher): Adjust according to the saltiness of your stock and personal taste.
Black pepper: Freshly ground for a gentle bite that wakes up the flavors.
Bread for croutons: Choose a sturdy loaf like sourdough or a country white that crisps up beautifully.
Butter or olive oil spray (for croutons): Adds golden color and crunch.
Chives (finely chopped): This fresh herb brightens the finished soup with a mild oniony note.
Extra cream: For drizzling on top—it’s a little indulgence that makes every bowl feel special.

Variations

I love making this Creamy Leek and Potato Soup with Croutons and Chives Recipe my own depending on the season or what’s in the fridge. It’s a forgiving recipe, so feel free to tweak it and make it your own.

Vegetarian Variation: I swap chicken stock for a rich vegetable broth which keeps things just as flavorful.
Dairy-Free Version: Use coconut milk or oat cream instead of heavy cream, adds a unique twist I’ve grown fond of for a dairy-free option.
Herb Boost: Sometimes I throw in fresh thyme or parsley with the chives for an aromatic note.
Spice it Up: A pinch of smoked paprika or a dash of cayenne can bring warmth if you want a little kick.
Creaminess Control: Use less cream and add a dollop of Greek yogurt when serving for tang and creaminess without heaviness.

How to Make Creamy Leek and Potato Soup with Croutons and Chives Recipe

Step 1: Sauté the Leeks and Garlic Until Soft and Fragrant

Melt butter over medium heat in a large pot, then add finely minced garlic and thinly sliced leeks. This step is where the magic begins—softening the leeks gently without browning is key to a mellow, sweet flavor. Keep stirring for about 5 to 7 minutes until they’re tender and fragrant. If you see any bits starting to brown, just lower the heat. Patience here really pays off in the depth of flavor.

Step 2: Add Potatoes and Stock, Then Simmer

Next, toss in your diced potatoes and pour in the stock. Bring everything up to a gentle boil before reducing to a simmer. Let it cook uncovered for about 20-25 minutes or until the potatoes are super tender and easy to pierce with a fork. This is perfect timing to prep the croutons and polish your kitchen tools!

Step 3: Blend Until Silky Smooth and Season Well

Once your potatoes are tender, carefully blend the soup using an immersion blender directly in the pot, or work in batches with a regular blender. Aim for a velvety, smooth texture without any lumps. Stir in your heavy cream, salt, and black pepper to taste. Taste as you go—adjust seasoning slowly; sometimes I add a pinch more salt or pepper here depending on the stock and cream richness.

Step 4: Prepare Golden Croutons

Toss torn bread pieces with melted butter or olive oil and a little pinch of salt. Spread them on a baking tray and bake at 375°F (190°C) for 10-15 minutes until they’re beautifully crisp and golden. I like to check them around 10 minutes because they can go from perfect to burnt fast. These croutons add such a wonderful crunchy contrast to the creamy soup.

How to Serve Creamy Leek and Potato Soup with Croutons and Chives Recipe

A top view of several white bowls arranged on a white marbled surface, each holding different ingredients: one bowl contains a block of pale yellow butter with honey surrounding it, another bowl has thinly sliced white onion rings, a third bowl is filled with white sauce or cream, and a fourth contains cubed pale yellow potatoes. Around the bowls are three slices of crusty white bread, three garlic cloves, a small bowl of coarse white salt, and a small bowl filled with whole black peppercorns. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always drizzle a little extra cream on the top for that glossy, indulgent touch, then scatter a generous handful of finely chopped chives right before serving. The fresh chive flavor brightens each spoonful, and the cream swirl feels so inviting. Sometimes I add a crack of fresh black pepper on top for a final flavorful pop.

Side Dishes

This soup goes beautifully with a crisp green salad or some roasted vegetables for a light, balanced meal. When I want to keep things simple, some crusty artisan bread alongside works wonders. For a heartier meal, try pairing it with baked chicken thighs or a simple cheese sandwich.

Creative Ways to Present

For a festive dinner, I like serving the soup in hollowed-out mini pumpkins or bread bowls—super fun and dramatic! You can also layer the soup in clear glasses with croutons and chives as a starter. It’s a great way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftover Creamy Leek and Potato Soup with Croutons and Chives Recipe in an airtight container in the fridge for up to 3 days. When refrigerating, I add the chives fresh just before reheating so they don’t lose their vibrant color or flavor. It’s convenient for quick lunches or a late-night snack!

Freezing

This soup freezes well—just make sure it’s completely cooled before transferring to freezer-safe containers. I label them with the date and usually eat within 2 months for the best quality. Avoid freezing the croutons though; it’s better to make those fresh for that perfect crunch.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking or separation. I add a splash of stock or cream if it feels too thick after refrigerating or freezing. Avoid boiling again as it can dull the flavors and change the texture.

FAQs

Can I make Creamy Leek and Potato Soup with Croutons and Chives Recipe vegan?

Absolutely! Simply swap the butter for plant-based margarine or oil, use vegetable stock, and replace heavy cream with coconut milk or a creamy nut milk. The croutons can be made with vegan bread and olive oil instead of butter. You’ll still get a wonderfully creamy and tasty soup.
What kind of potatoes work best for this soup?

Starchy varieties like Russet, Sebago, or Maris Piper are ideal because they break down and help thicken the soup naturally. Waxy potatoes hold their shape more, which isn’t what you want here for that silky texture.
Can I prepare this soup in advance?

Yes! You can make the soup a day ahead and refrigerate it without the croutons or chives. Add the garnishes fresh when you’re ready to serve for the best flavor and texture.
How do I avoid the soup becoming too thick?

If the soup seems too thick after blending, simply stir in a bit more stock or cream until you get your desired consistency. It’s easy to adjust just before serving.

Final Thoughts

This Creamy Leek and Potato Soup with Croutons and Chives Recipe is one of those recipes I go back to time and again because it’s simple, delicious, and always hits the comfort food spot. I hope you give it a try and make it part of your cozy meal rotation, especially when you want something that warms you from the inside out. Trust me—once you get that first taste of silky soup with crunchy croutons and fresh chives, you’ll understand why I love it so much!