Introduction

This classic leek and potato soup is a comforting dish perfect for any season. Creamy, flavorful, and easy to prepare, it combines tender leeks and potatoes with a smooth broth that warms the soul. Topped with crispy homemade croutons and fresh chives, it makes a perfect start to any meal or a satisfying light lunch.

Leek and Potato Soup with Croutons and Chives Recipe - Recipe Image

Ingredients

2 tbsp (30g) butter
2 garlic cloves, large, finely minced
3 leeks, white and pale green parts only, sliced thinly (about 2 cups)
1 kg / 2 lb potatoes (Sebago, Russet, or Maris Piper), peeled and diced into 1″ / 2.5 cm cubes
1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
3/4 cup heavy or thickened cream (substitute milk if preferred)
1 tsp cooking salt or kosher salt (reduce table salt by 25%)
1/2 tsp black pepper
2 thick slices bread, torn into crouton-size pieces
1 tbsp melted butter or olive oil spray
Salt, to taste
Chives, finely chopped
Extra cream, for garnish

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the minced garlic and sliced leeks. Sauté gently for about 7 minutes, stirring occasionally, until the leeks are soft and sweet but not browned.
Step 2: Add the diced potatoes and the chicken or vegetable stock to the pot. Increase the heat to bring the mixture to a gentle simmer. Once simmering, cover with a lid and reduce the heat to maintain a gentle simmer. Cook for 25 minutes, or until the potatoes are very soft and beginning to fall apart.
Step 3: Turn off the heat. Using a stick blender, puree the soup just enough to make it smooth but still retaining a little texture. Avoid over-blending to keep some body in the soup.
Step 4: Stir in the salt, black pepper, and cream until well combined. Adjust seasoning to taste.
Step 5: Serve the soup warm, drizzled with a little extra cream and sprinkled with finely chopped chives and homemade croutons.
Step 6: To make the croutons, preheat your oven to 180°C / 350°F (160°C fan-forced). Place the torn bread pieces on a baking sheet. Drizzle with melted butter or spray with olive oil, then toss to coat evenly.
Step 7: Bake the bread pieces in the oven for 5 minutes or until they are golden and crunchy. While still hot, sprinkle a pinch of salt over the croutons. Use immediately as a garnish for the soup.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken stock.
Substitute milk for cream if you prefer a lighter soup, though it will be less rich.
To add extra flavor, sauté a small chopped onion along with the leeks.
If you don’t have a stick blender, you can use a regular blender, pureeing the soup in batches and returning it to the pot.
Try adding a sprinkle of grated cheese on top just before serving for a cheesy twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid reheating croutons to keep them crispy; add fresh croutons when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, the soup can be made a day ahead and stored in the fridge. Reheat gently before serving and add fresh cream and croutons at the last minute for the best taste and texture.

What type of potatoes work best for this soup?

Starchy potatoes like Sebago, Russet, or Maris Piper are ideal because they break down well and help create the creamy texture of the soup.

Leek and Potato Soup with Croutons and Chives Recipe

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4.4 from 123 reviews

A comforting and creamy leek and potato soup with tender sautéed leeks and soft potatoes blended to a smooth texture, garnished with crunchy homemade croutons, fresh chives, and a drizzle of cream. Perfect as a warming starter or light meal.

Author: Zane
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: British
Diet: Gluten Free

Ingredients

Scale

Soup

2 tbsp (30g) butter
2 large garlic cloves, finely minced
3 leeks, white and pale green parts only, sliced thinly (about 2 cups)
1 kg / 2 lb potatoes (Sebago, Russet, or Maris Piper), peeled and diced into 1″/2.5cm cubes
1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
3/4 cup heavy/thickened cream (can substitute milk)
1 tsp cooking salt / kosher salt (reduce table salt by 25%)
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)

To Garnish

Chives, finely chopped
Extra cream (for drizzling)

Instructions

Sauté: Melt the butter in a large pot over medium heat. Add the finely minced garlic and thinly sliced leeks. Sauté for about 7 minutes, stirring occasionally, until the leeks are soft and sweet but not browned.
Simmer: Add the diced potatoes and the chicken or vegetable stock to the pot. Turn the heat up and bring the mixture to a gentle simmer. Once simmering, cover the pot with a lid and reduce the heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft and nearly falling apart.
Puree: Turn off the heat and use a stick blender to blend the soup until just smooth. Avoid over blending to retain a bit of texture.
Season and enrich: Stir in the salt and black pepper, then add the heavy cream. Mix thoroughly until the soup is creamy and evenly seasoned.
Prepare croutons: Preheat the oven to 180°C (350°F) or 160°C fan-forced. Drizzle the bread pieces with melted butter or spray them lightly with olive oil. Spread on a baking tray and bake for about 5 minutes until golden and crunchy. Sprinkle a pinch of salt while they are still hot.
Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle with finely chopped chives, and top with the warm homemade croutons.

Notes

Use the white and pale green parts of the leeks as they provide the best flavor and texture for this soup.
Sebago, Russet, or Maris Piper potatoes are preferred for their creamy texture when cooked, but any starchy potato will work well.
Be careful not to over-blend the soup; a slightly textured consistency enhances mouthfeel and avoids it becoming gluey.
Substitute milk for cream to reduce richness and calories if desired.
Use low sodium stock to better control the salt level in the final soup.
The croutons add a delightful crunch and contrast to the creamy soup.

Keywords: leek and potato soup, creamy soup, homemade soup, dinner recipe, comforting soup, easy soup, vegetable soup