Creamy Potato Leek Soup (Printable version)
Velvety potato and leek blend topped with crunchy garlic croutons for a cozy dining experience.
# What You'll Need:
→ Soup
01 - 2 tbsp unsalted butter
02 - 2 tbsp olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, chopped
05 - 3 cloves garlic, minced
06 - 2 lbs Yukon Gold potatoes, peeled and diced
07 - 5 cups vegetable broth
08 - 1 bay leaf
09 - ½ cup heavy cream
10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp chopped fresh chives
→ Garlic Croutons
12 - 3 cups day-old baguette or country bread, cut into ½-inch cubes
13 - 2 tbsp olive oil
14 - 2 cloves garlic, finely minced
15 - ¼ tsp sea salt
16 - Freshly ground black pepper, to taste
# How to Prepare:
01 - Melt butter with olive oil in a large pot over medium heat; add leeks and onion, cooking for 6 to 8 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, vegetable broth, and bay leaf; bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are tender.
04 - Preheat oven to 375°F; toss bread cubes with olive oil, minced garlic, sea salt, and black pepper until evenly coated; spread on a baking sheet and bake for 12 to 15 minutes, stirring once, until golden and crisp.
05 - Remove bay leaf; blend soup with immersion blender or in batches until smooth and creamy.
06 - Stir in heavy cream; season with salt and pepper to taste and gently reheat if needed.
07 - Ladle soup into bowls; top with garlic croutons and sprinkle with fresh chives; serve hot.
# Expert advice:
01 -
- It's elegant enough to serve guests but honest enough to eat in your pajamas on a Tuesday night.
- Once you master the technique, you can swap in almost any vegetable and the magic stays.
- Those garlic croutons are addictive—you'll find yourself making extra just to snack on.
02 -
- The difference between a good puree and a grainy one is cooking the potatoes until they're almost falling apart; undercooked potatoes will never blend smoothly.
- Day-old bread truly matters for croutons—fresh bread will absorb the oil and turn soggy instead of crispy.
- Adding cream to boiling soup can cause it to break; always remove the soup from direct heat first or add the cream slowly while stirring.
03 -
- Leeks hide dirt between their layers; slice them lengthwise first, then horizontally, then run them under cold water while separating the layers to remove any sand.
- An immersion blender is your friend here, but if you're using a countertop blender, work in batches and cover the top loosely with a kitchen towel—hot soup splatters.