Description
This creamy Leek and Potato Soup is rich, hearty, and simple, combining buttery leeks, tender potatoes, and a splash of cream for a comforting bowl that works for both casual meals and elegant dinners.
Ingredients
- 2 tablespoons butter
- 2 garlic cloves, finely minced
- 3 large leeks (white and pale green parts only), thinly sliced
- 4 medium starchy potatoes (such as Russet or Maris Piper), peeled and cubed
- 4 cups low-sodium chicken or vegetable stock
- 1/2 cup cream (or milk as substitute)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
- For the croutons:
- 2 thick slices of bread, torn into small pieces
- 1 tablespoon melted butter or olive oil spray
- Pinch of salt
- For garnish:
- Chopped chives
- Extra cream
Instructions
- Melt butter in a large pot over medium heat. Add garlic and leeks; sauté for about 7 minutes until leeks are soft and sweet.
- Add potatoes and stock. Bring to a simmer, then reduce heat, cover, and cook gently for 25 minutes or until potatoes are very soft.
- Turn off the heat and blend with a stick blender until just smooth, avoiding over-blending.
- Stir in the cream and season with salt and pepper to taste.
- Serve hot, drizzled with extra cream, sprinkled with chives, and topped with croutons.
- To make croutons: Preheat oven to 350°F (180°C). Toss bread with melted butter or spray with oil. Bake for about 5 minutes until golden, then season with salt.
Notes
- Use starchy potatoes for a creamier texture.
- Don’t over-blend to avoid a gluey consistency.
- Soup freezes best without cream—add cream when reheating.
- Leeks provide a sweeter, more subtle flavor than onions.
- Great served with crusty bread or cheesy toasts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
