Creamy Leek Potato Soup (Printer-Friendly)

Velvety leek and potato blend enhanced by crisp sourdough croutons and fresh herbs.

# What You'll 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 Make It:

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. Sauté for 6–8 minutes until softened but not browned.
03 - Add diced potatoes to the pot and cook for 2 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 soup from heat. Use an immersion blender to blend until smooth and creamy, or transfer in batches to a blender and return to the 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 Suggestions:

01 -
  • It's silky enough to feel fancy but honest enough for a weeknight dinner when you need comfort without fuss.
  • The contrast between creamy soup and crispy croutons is addictive, and you control how much crunch you want in every bite.
  • Most of the work happens while you're doing something else, so it's perfect for when you want to cook but not stress.
02 -
  • Don't blend your soup when it's piping hot—it builds steam pressure and hot soup can explode out of an immersion blender, which I learned the hard way and wore for three days in my hair.
  • The moment you add the cream is crucial; if your soup is too hot, the cream can curdle and break, turning your silky masterpiece grainy and separated.
  • Sourdough croutons absorb moisture quickly, so make them right before serving and store any extras in an airtight container for up to two days.
03 -
  • Clean your leeks properly by slicing them lengthwise, then running them under cold water while separating the layers—dirt hides deep in there and one gritty spoonful ruins the whole bowl.
  • If you accidentally make your soup too thick, thin it with a splash of broth or cream rather than trying to recook it; you can always add but you can't take away.
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