Leek and Potato Soup with Crispy Croutons and Chives Recipe

Introduction

This classic leek and potato soup is creamy, comforting, and simple to make. Perfect for chilly days, it offers a smooth texture with subtle sweetness from the leeks. Serve it with crunchy homemade croutons for a delightful meal.

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″/2.5cm cubes
• 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
• 3/4 cup cream, heavy or thickened (can substitute milk)
• 1 tsp cooking salt or kosher salt (reduce by 25% if using table salt)
• 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 the butter in a large pot over medium heat. Add the minced garlic and sliced leeks, sautéing for about 7 minutes until they are soft and sweet.
2. Step 2: Add the diced potatoes and stock to the pot. Increase the heat to bring it 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 starting to break down.
3. Step 3: Turn off the heat. Using a stick blender, puree the soup until just smooth. Avoid over-blending to keep some texture.
4. Step 4: Season the soup with salt and black pepper. Stir in the cream until fully combined.
5. Step 5: To make croutons, preheat the oven to 180°C/350°F (160°C fan-forced). Toss the bread pieces with melted butter or spray with olive oil. Spread on a baking tray and bake for about 5 minutes until golden and crunchy. Sprinkle with a pinch of salt while still hot.
6. Step 6: Serve the soup drizzled with extra cream, sprinkled with chopped chives, and topped with the homemade croutons.

Tips & Variations

• Use heavy cream for a richer soup or substitute with milk for a lighter version.
• For a vegetarian option, use vegetable stock instead of chicken stock.
• Try adding a sprinkle of crispy bacon or grated cheese as a garnish for extra flavor.
• Resist over-blending the soup to maintain a pleasant texture.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the cream with a plant-based milk like coconut or almond milk, and use olive oil instead of butter for sautéing.

How can I thicken the soup if it’s too thin?

If the soup is too thin, simmer uncovered for a few more minutes to reduce the liquid or add a small amount of mashed potato to thicken it naturally.

Leek and Potato Soup with Crispy Croutons and Chives Recipe

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★★★★★

4.8 from 96 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This comforting Leek and Potato Soup combines tender sautéed leeks and soft potatoes in a creamy broth, perfect for a cozy meal. The soup is finished with a touch of cream, fresh chives, and crunchy homemade croutons, offering a delightful balance of flavors and textures.

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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 low sodium chicken or vegetable stock (6 cups)
• 3/4 cup heavy/thickened cream (can 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-sized pieces
• 1 tbsp melted butter or olive oil spray
• Pinch of salt for sprinkling

Garnish

• Chives, finely chopped
• Extra cream, for drizzling

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Instructions

1. Sauté: Melt the butter in a large pot over medium heat. Add the finely minced garlic and thinly sliced leeks and cook for about 7 minutes, stirring occasionally, until they become soft and sweet.
2. Simmer: Add the diced potatoes and the low sodium chicken or vegetable stock to the pot. Increase the heat to bring the mixture to a simmer. Once simmering, cover the pot with a lid and reduce the heat so it simmers gently. Let it cook for 25 minutes or until the potatoes are very soft and almost falling apart.
3. Minimal Blitz: Turn off the stove. Using a stick blender, puree the soup just until smooth. Be careful not to over-blend as the soup should retain some texture.
4. Season: Stir in the salt and black pepper, then mix in the cream until fully combined and creamy.
5. Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle with finely chopped chives, and top with crunchy homemade croutons.
6. Make Croutons: Preheat the oven to 180°C (350°F) or 160°C for fan-forced ovens. Toss the torn bread pieces with melted butter or spray them with olive oil. Spread them out on a baking sheet and bake for about 5 minutes or until golden and crispy. While hot, sprinkle a pinch of salt over the croutons.

Notes

• Use only the white and pale green parts of leeks as they have the best flavor and texture for this soup.
• Choose starchy potatoes like Sebago, Russet, or Maris Piper for a creamy, smooth consistency.
• Do not over-puree the soup to preserve a slight texture and avoid it becoming gluey.
• Low sodium stock allows better control of the soup’s saltiness.
• Croutons can be made ahead and stored in an airtight container for a day or two.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

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