Creamy Leek & Potato Soup
A velvety soup of tender potatoes and sweet leeks, enriched with garlic and cream, then topped with homemade buttery croutons and fresh chives. Comforting and elegant, it’s perfect for a cozy lunch or a light dinner starter.
Ingredients
Soup Base:
- 2 tbsp 30g butter
- 2 garlic cloves minced
- 3 leeks white and pale green only, thinly sliced (about 2 cups)
- 1 kg / 2 lb potatoes peeled and diced (1″ cubes)
- 1.5 liters / 6 cups chicken or vegetable stock low sodium
- 3/4 cup heavy cream or milk
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
Croutons:
- 2 thick slices of bread torn into pieces
- 1 tbsp melted butter or olive oil spray
- Salt to taste
Garnish:
- Chopped chives
- Extra cream optional
Instructions
- Sauté leeks and garlic in melted butter for 7 minutes until soft.
- Add potatoes and stock, bring to a simmer, cover, and cook 25 minutes until potatoes are tender.
- Blend until smooth with a stick blender.
- Stir in salt, pepper, and cream.
- Make croutons by baking buttered bread at 350°F (180°C) until golden.
- Serve soup with cream drizzle, chives, and croutons.
- See full steps with tips & photos → https://p4pd.org/creamy-leek-and-potato-soup/
Notes
- Vegetarian Option: Use vegetable stock and swap butter for olive oil.
- Make-Ahead: The soup base can be made and refrigerated up to 2 days ahead; reheat and add cream just before serving.
- Texture Tip: For a chunkier soup, reserve one cup of diced potatoes and stir in after blending.