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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.

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″/2.5 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

Find it online: https://kitchenwithkai.com/leek-and-potato-soup-with-crispy-croutons-recipe/