Creamy Leek Potato Soup (Printable)

Velvety leek and potato blend with crisp sourdough croutons adding texture and flavor.

# What You 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

# How-To:

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 to 12 minutes, turning once, until golden and crisp.
02 - In a large pot, melt butter over medium heat. Add sliced leeks, diced onion, and minced garlic. Sauté for 6 to 8 minutes until softened but not browned.
03 - Add diced potatoes to the pot and cook for 2 additional minutes, stirring occasionally.
04 - Pour in vegetable broth and season with salt and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
05 - Remove soup from heat. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer soup in batches to a countertop blender, then return to pot.
06 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and top with sourdough croutons and a sprinkle of fresh chives.

# Expert Hacks:

01 -
  • It tastes far more restaurant-quality than the fifteen minutes of active work suggests.
  • The sourdough croutons add a textural contrast that transforms a simple soup into something you'll actually crave.
  • It's endlessly adaptable—swap the cream for milk, add greens, use whatever broth you have.
02 -
  • Don't blend the soup until it's completely cooled or at least cooled enough to handle safely—hot soup in a blender is a dangerous game, and I learned this the hard way.
  • The croutons will soften slightly as they sit in the warm soup, so make them extra crispy if you want them to stay crunchy throughout the meal.
03 -
  • Make this soup ahead and reheat it gently on the stove—it actually tastes better the next day once the flavors have had time to mingle.
  • Keep your sourdough croutons separate until serving, storing them in an airtight container so they stay crispy; you can make them days ahead if you want.
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