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.
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 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
Instructions
- 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.
- 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.
- 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.
- Season: Stir in the salt and black pepper, then mix in the cream until fully combined and creamy.
- Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle with finely chopped chives, and top with crunchy homemade croutons.
- 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
