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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://zestywithzane.com/leek-and-potato-soup-with-croutons-and-chives-recipe/