Creamy Potato Leek Soup (Print View)
Velvety potato and leek blend finished with crispy garlic croutons and fresh chives for a comforting dish.
# What You'll Need:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 2 tablespoons olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, chopped
05 - 3 cloves garlic, minced
06 - 2 pounds Yukon Gold potatoes, peeled and diced
07 - 5 cups vegetable broth
08 - 1 bay leaf
09 - ½ cup heavy cream
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons fresh chives, chopped (for garnish)
→ Garlic Croutons
12 - 3 cups day-old baguette or country bread, cut into ½-inch cubes
13 - 2 tablespoons olive oil
14 - 2 cloves garlic, finely minced
15 - ¼ teaspoon sea salt
16 - Freshly ground black pepper, to taste
# How to Make:
01 - In a large pot, melt the butter with olive oil over medium heat. Add the sliced leeks and chopped onion, sautéing for 6 to 8 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to a simmer and cook uncovered for 20 to 25 minutes until potatoes are tender.
04 - Preheat oven to 375°F. In a large bowl, toss bread cubes with olive oil, minced garlic, sea salt, and pepper until evenly coated. Spread on a baking sheet and bake for 12 to 15 minutes, stirring once, until golden and crisp.
05 - Remove bay leaf from the pot. Puree the soup using an immersion blender or in batches in a countertop blender until smooth and creamy.
06 - Stir in heavy cream and season with salt and black pepper to taste. Gently reheat if necessary.
07 - Ladle soup into bowls, top with garlic croutons, and sprinkle with fresh chives. Serve hot.
# Expert Suggestions:
01 -
- It tastes restaurant-quality but costs almost nothing, and that gap between expectation and reality is pure joy.
- The croutons turn soggy soup into something you actually want to eat, and you'll find yourself making extra just to sneak some before serving.
- It's ready in under an hour, which means you can go from craving to eating without the planning.
02 -
- Leeks hide dirt in every layer, so take the time to clean them properly by slicing first, then rinsing between each layer—this one mistake almost ruined my first batch.
- Don't skip blending the soup completely; underblended soup feels grainy and broken, while fully smooth soup feels intentional and complete.
- Make your croutons while the soup cooks, not after, or you'll end up with soggy bread and nowhere to put your frustration.
03 -
- Make the soup a day ahead and reheat gently—flavors deepen overnight, and you'll have less to do when people arrive.
- Store the croutons separately in an airtight container, and only add them to the bowl right before eating so they stay crisp.