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Creamy Leek and Potato Soup with Croutons and Chives Recipe

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★★★★★

4.5 from 108 reviews

This creamy leek and potato soup is a comforting and hearty dish perfect for chilly days. Made with sautéed leeks, tender potatoes, and enriched with cream, it offers a velvety texture and rich flavor. Served with crispy homemade croutons and garnished with fresh chives, this soup is both simple and elegant for any meal.

Ingredients

Scale

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″/2.5cm 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

Croutons

  • 2 thick slices bread, torn into crouton-size pieces
  • 1 tbsp melted butter or olive oil spray
  • Salt, to taste

Garnish

  • Chives, finely chopped
  • Extra cream, for drizzling

Instructions

  1. Sauté the leeks and garlic: In a large pot, melt the butter over medium heat. Add the minced garlic and sliced leeks, cooking gently until they soften and become fragrant, about 5-7 minutes. Avoid browning to keep the soup delicate in flavor.
  2. Add potatoes and stock: Add the diced potatoes to the pot, stirring to combine with the leeks. Pour in the chicken or vegetable stock. Bring the mixture to a gentle boil, then reduce heat and simmer until the potatoes are very tender, about 20-25 minutes.
  3. Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender. Be cautious with hot liquid to avoid spills.
  4. Add cream and season: Stir in the heavy cream and season with salt and black pepper. Heat through on low heat but avoid boiling to prevent curdling.
  5. Prepare the croutons: While the soup simmers, preheat your oven to 375°F (190°C). Toss the torn bread pieces with melted butter or spray with olive oil and sprinkle with salt. Spread on a baking sheet and bake for about 10-12 minutes or until golden and crispy, tossing halfway through.
  6. Serve: Ladle the hot soup into bowls. Drizzle with extra cream and sprinkle with finely chopped chives. Top with the warm, crispy croutons for added texture and flavor.

Notes

  • You can substitute heavy cream with whole milk or a plant-based cream for a lighter option or to accommodate dietary needs.
  • Low sodium stock is recommended to better control the saltiness of the soup.
  • The soup can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • To make the soup vegan, use vegetable stock, plant-based cream, and olive oil instead of butter.
  • For extra flavor, add a bay leaf during the simmering process and remove before blending.

Keywords: creamy leek soup, potato soup, comfort food, easy soup recipe, homemade croutons, leek and potato soup

Find it online: https://mjrecipe.com/creamy-leek-and-potato-soup-with-croutons-and-chives-recipe/