Creamy Leek Potato Soup (Printable Format)

Velvety leek and potato blend enhanced with crisp sourdough croutons for an inviting texture and taste.

# What's Needed:

→ 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 Make It:

01 - Preheat oven to 375°F. Toss sourdough cubes with olive oil, thyme, and sea salt. Spread on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp.
02 - In a large pot, melt butter over medium heat. Add leeks, onion, and garlic. Sauté for 6-8 minutes until softened but not browned.
03 - Add diced potatoes and cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
05 - Remove soup from heat. Use an immersion blender to blend until smooth and creamy, or transfer in batches to a blender and return to pot.
06 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning if needed.
07 - Ladle soup into bowls, top with sourdough croutons and a sprinkle of fresh chives.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can justify making it on a random Tuesday without guilt.
  • The sourdough croutons add a crack and chew that makes eating this soup feel like an actual event, not just dinner.
  • There's something almost meditative about blending hot soup into silk, and the kitchen fills with this gentle, savory warmth.
02 -
  • Don't rush the sautéing of the leeks and onions—those first 6 to 8 minutes build all the flavor that makes this soup taste like it took all day.
  • If you're using a regular blender instead of an immersion blender, make sure the soup cools slightly first so you don't have a pot full of hot splashes.
  • The croutons are non-negotiable; they're what transforms this from a simple soup into something you actually want to eat.
03 -
  • Save your sourdough crusts and day-old bread scraps in the freezer specifically for making croutons; they toast up beautifully and you're not wasting anything.
  • If the soup breaks or looks grainy when you add the cream, don't panic—whisk in a splash of ice water and it usually comes right back together.
  • Make this soup the day before you want to serve it; the flavors marry overnight and it actually tastes better reheated gently on the stove.
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