Leek and Potato Soup with Crispy Croutons Recipe

Introduction

Leek and potato soup is a comforting classic that’s creamy, flavorful, and perfect for cozy meals. This recipe creates a smooth, velvety soup with tender leeks and potatoes, finished with a touch of cream and crispy homemade croutons.

Ingredients

• 2 tbsp (30g) butter
• 2 garlic cloves, large, 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″ (2.5 cm) cubes
• 1.5 litres (1.5 qt) chicken or vegetable stock, low sodium (6 cups)
• 3/4 cup heavy or thickened cream (substitute milk if preferred)
• 1 tsp cooking salt or kosher salt (reduce table salt by 25%)
• 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, for garnish
• Extra cream, for garnish

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add the minced garlic and sliced leeks, and sauté for about 7 minutes until they are soft and sweet.
2. Step 2: Add the diced potatoes and the chicken or vegetable stock to the pot. Increase the heat to bring the mixture to a simmer, then cover with a lid and reduce the heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft and nearly falling apart.
3. Step 3: Turn off the stove and use a stick blender to puree the soup until just smooth. Avoid over-blending to keep some texture.
4. Step 4: Season the soup with salt and black pepper, then stir in the cream until well combined.
5. Step 5: To make the croutons, preheat the oven to 180°C (350°F) or 160°C fan-forced. Drizzle the bread pieces with melted butter or spray with olive oil, then bake for 5 minutes until golden and crunchy. Sprinkle with a pinch of salt while still warm.
6. Step 6: Serve the soup drizzled with extra cream, sprinkled with chopped chives, and topped with the homemade croutons.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• If you prefer a lighter soup, substitute the cream with milk or a plant-based alternative.
• Keep some diced potatoes aside before blending for added texture in the soup.
• Add a pinch of nutmeg for an extra layer of flavor.
• Use stale bread for croutons to avoid waste and achieve the best crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Croutons are best stored separately in a sealed container to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and refrigerated. Reheat gently before serving and add fresh cream and croutons just before eating for the best texture and flavor.

What type of potatoes work best for this soup?

Starchy potatoes like Russet, Sebago, or Maris Piper are ideal because they break down nicely and create a creamy texture when blended.

Leek and Potato Soup with Crispy Croutons Recipe

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★★★★★

4.8 from 87 reviews

A comforting and creamy Leek and Potato Soup made by gently sautéing leeks and garlic, simmering with potatoes in flavorful stock, and finishing with a touch of cream. Served with homemade crunchy croutons and garnished with fresh chives and extra cream, this classic soup is perfect for a cozy meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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″/2.5 cm cubes
• 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
• 3/4 cup heavy/thickened cream (substitute milk if preferred)
• 1 tsp cooking salt / 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
• Pinch of salt (to sprinkle after baking)

Garnish

• Finely chopped chives
• Extra cream (for drizzling)

Instructions

1. Sauté: Melt the butter in a large pot over medium heat. Add the finely minced garlic and thinly sliced leeks. Sauté together for about 7 minutes until the leeks are soft and sweet, taking care not to brown them.
2. Simmer: Add the peeled and diced potatoes along with the low sodium chicken or vegetable stock to the pot. Increase the heat to bring the mixture to a gentle simmer. Once simmering, cover with a lid and reduce the heat to maintain a gentle simmer. Cook for 25 minutes until the potatoes are very soft and almost falling apart.
3. Minimal Blitz: Turn off the stove. Using a stick blender, carefully puree the soup until just smooth, ensuring not to over-puree to keep a slightly textured, hearty consistency.
4. Season: Stir in the cooking salt and black pepper, adjusting seasoning as necessary. Then gently fold through the heavy cream for a rich, creamy finish.
5. Prepare Croutons: Preheat the oven to 180°C/350°F (160°C fan-forced). Drizzle the torn bread pieces with melted butter or spray lightly with olive oil. Spread them evenly on a baking sheet and bake for about 5 minutes until golden and crunchy. Remove from the oven and sprinkle with a pinch of salt while still hot.
6. Serve: Ladle the soup into bowls. Drizzle with extra cream and sprinkle with finely chopped chives. Top with the warm crunchy croutons. Enjoy immediately for best texture.

Notes

• Use only the white and pale green parts of the leeks for the best flavor and texture.
• Choose starchy potatoes like Sebago, Russet, or Maris Piper for a smooth, creamy soup.
• Do not over-blend the soup; a slightly textured finish provides the best mouthfeel.
• Low sodium stock is preferred to better control saltiness.
• Croutons can be made in advance and stored in an airtight container to maintain crunch.

Keywords: Leek and Potato Soup, Creamy Soup, Comfort Food, Classic British Soup, Homemade Croutons, Easy Soup Recipe