Creamy Leek Potato Soup (Printer version)

Velvety blend of leeks and potatoes topped with crisp sourdough croutons and 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 for garnish

→ 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

# Directions:

01 - Preheat oven to 375°F for baking the croutons.
02 - In a large pot, melt butter over medium heat. Add leeks, onion, and garlic. Sauté for 6 to 8 minutes until softened but not browned.
03 - Add diced potatoes and cook for 2 additional minutes.
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 - Toss sourdough cubes with olive oil, thyme, and sea salt. Spread on a baking sheet and bake for 10 to 12 minutes, turning once, until golden and crisp.
06 - Remove soup from heat. Use an immersion blender to blend until smooth and creamy, or transfer in batches to a countertop blender, then return to the pot.
07 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
08 - 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 weeknight dinner can still feel like you tried.
  • The soup is naturally creamy without cream feeling heavy, and those sourdough croutons turn humble ingredients into something that tastes intentional.
02 -
  • Don't skip cleaning the leeks properly—slice them lengthwise first, then soak them in cold water and separate the layers, because grit hides between them and ruins everything.
  • If your soup breaks or looks grainy after adding cream, you likely boiled it; just whisk in a splash of cold broth and it'll smooth out again.
03 -
  • If you don't have an immersion blender, you can mash the potatoes with a potato masher right in the pot for a chunkier, more rustic texture that's honestly just as good.
  • The secret to croutons that stay crispy all the way through is toasting them at a steady heat and not overcrowding the baking sheet—they need air around them to develop that golden crust.
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