Creamy Leek Potato Soup (Printable)

Velvety blend of tender leeks, potatoes, and crisp sourdough croutons with fresh chives.

# 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 Steps:

01 - Preheat oven to 375°F for croutons. Ensure all vegetables are cleaned, peeled, and cut to specification.
02 - In a large pot, melt butter over medium heat. Add leeks, onion, and garlic. Sauté for 6 to 8 minutes until softened and translucent but not browned.
03 - Add diced potatoes and cook for 2 additional minutes, stirring occasionally to combine with the aromatics.
04 - Pour vegetable broth into the pot, season with salt and pepper, and bring to a gentle boil over medium-high heat.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes until potatoes are completely tender when pierced with a fork.
06 - While soup simmers, toss sourdough cubes with olive oil, thyme, and sea salt. Spread on a baking sheet and bake for 10 to 12 minutes, stirring halfway through, until golden and crisp.
07 - Remove soup from heat. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer in batches to a countertop blender and return to pot.
08 - Stir in heavy cream and gently reheat over low heat without boiling. Adjust seasoning as needed. Ladle into bowls and garnish with sourdough croutons and fresh chives.

# Expert Suggestions:

01 -
  • It's naturally elegant but takes less than an hour from start to finish, so you can actually make it on a weeknight without stress.
  • The sourdough croutons add this unexpected crunch and tangy depth that transforms a simple soup into something restaurant-worthy.
  • You can sneak in spinach or watercress without anyone noticing, or keep it pure—it works both ways.
02 -
  • Don't skip cleaning the leeks properly; grit between the layers is the one thing that turns a lovely dinner into a crunchy disappointment, so slice them lengthwise and rinse thoroughly under running water.
  • Your broth matters more than you'd think—a weak or salty broth will either make the soup taste thin or oversalted, so taste it before you commit to the whole pot.
  • Potatoes vary in starch content; if your soup seems too thick after blending, thin it with a splash of broth or cream rather than fighting it with more blending.
03 -
  • Blend the soup while it's still hot so the heat helps break down the starch and you get the smoothest texture—cold soup won't blend as nicely into cream.
  • If your soup splits or breaks after adding cream, whisk in an ice cube or two to cool it slightly, then reheat very gently; the temperature shock can fix a broken emulsion.
  • Toast your croutons on a separate baking sheet so their flavor stays pure sourdough and thyme, not potato-starch steam from the simmering pot.
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