Description
A creamy and comforting Leek and Potato Soup made with tender sautéed leeks, fluffy potatoes, and rich cream. This classic soup is pureed to a smooth texture, seasoned perfectly, and served garnished with crispy homemade croutons, fresh chives, and an extra drizzle of cream for an indulgent finish.
Ingredients
Scale
Soup
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks (white and pale green parts only), thinly sliced (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago, Russet or Maris Piper), peeled and diced into 1 inch / 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 with 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 size pieces
- 1 tbsp melted butter or olive oil spray
- Pinch of salt, for sprinkling
Garnish
- Chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté Leeks and Garlic: Melt the butter in a large pot over medium heat. Add minced garlic and sliced leeks, sautéing for about 7 minutes until the vegetables are soft and sweet but not browned.
- Simmer Potatoes in Stock: Add the diced potatoes and chicken or vegetable stock to the pot. Increase heat to bring to a simmer, then cover with a lid and reduce to a gentle simmer. Cook for 25 minutes or until potatoes are very soft and nearly falling apart.
- Blend Soup: Turn off the heat. Using a stick blender, puree the soup until just smooth. Avoid over-blending; the soup should retain a bit of texture for a hearty feel.
- Season and Add Cream: Stir in the salt, black pepper, and cream to the soup, mixing well to combine all flavors smoothly.
- Prepare Croutons: While the soup simmers or just before serving, preheat the oven to 180°C (350°F) or 160°C fan-forced. Toss the torn bread pieces with melted butter or spray with olive oil. Spread them on a baking tray and bake for about 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while still hot.
- Serve: Ladle the hot soup into bowls. Drizzle extra cream over the top, sprinkle with chopped chives, and serve with crispy homemade croutons on the side or sprinkled on top.
Notes
- Note 1: Use only the white and pale green parts of the leeks as the darker green parts can be tough and bitter.
- Note 2: Sebago, Russet, or Maris Piper potatoes are ideal because they become fluffy and break down nicely when cooked.
- Note 3: Puree just until smooth to keep some texture in the soup, preventing it from becoming too starchy or gluey.
- To reduce sodium, use low-sodium stock and adjust salt to taste.
- The heavy cream can be substituted with milk for a lighter soup, though it will be less rich.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: Leek and Potato Soup, Creamy Potato Soup, Easy Soup Recipe, Comfort Food, Homemade Croutons, Classic British Soup
