Creamy Leek Potato Soup (Print version)

Velvety blend of leeks and potatoes finished with crispy sourdough croutons for texture and flavor.

# 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

→ 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

# Steps:

01 - Preheat oven to 375°F. Toss sourdough cubes with olive oil, thyme, and sea salt. Spread on baking sheet and bake for 10-12 minutes, turning once, until golden and crisp.
02 - In a large pot, melt butter over medium heat. Add leeks, onion, and garlic. Sauté for 6-8 minutes until softened but not browned.
03 - Add diced potatoes and cook for 2 more 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 - Remove from heat. Use an immersion blender to blend until smooth and creamy, or transfer in batches to a blender and return to pot.
06 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls, top with sourdough croutons and a sprinkle of fresh chives.

# Cooking tips:

01 -
  • Effortlessly elegant: Simple ingredients come together into a restaurant-worthy bowl with very little effort.
  • Ready in 50 minutes: Just 15 minutes of prep and 35 minutes of cooking stand between you and a deeply satisfying meal.
  • Naturally vegetarian: Wholesome and meat-free without sacrificing any richness or depth of flavour.
  • Perfectly textured: The homemade sourdough croutons add a golden crunch that balances the silky, creamy soup beautifully.
  • Easily adaptable: Works wonderfully with plant-based cream and butter for a fully vegan version.
02 -
  • Clean your leeks thoroughly: Leeks can hide dirt between their layers — slice them first, then rinse well in a colander under cold running water.
  • Don't rush the sauté: Taking 6–8 minutes to soften the leeks, onion, and garlic without browning them is the foundation of a flavourful, sweet-tasting soup.
  • Use starchy potatoes: Russet potatoes break down beautifully and create an extra-creamy texture when blended.
  • Add cream off the heat: Stir in the heavy cream after blending and reheat gently — do not boil, or the cream may split.
  • Make croutons last: Bake the sourdough croutons while the soup simmers so they are fresh and crisp at serving time.
  • Adjust seasoning at the end: Always taste the blended soup before serving and adjust salt and pepper as needed — the broth's saltiness can vary.
Go back