Creamy Leek Potato Soup (Printable Version)

Velvety leek and potato dish enriched with creamy texture and crunchy sourdough croutons.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat oven to 375°F (190°C).
02 - In a large pot, melt butter over medium heat. Add leeks, onion, and garlic, sautéing for 6-8 minutes until softened but not browned.
03 - Add diced potatoes to the pot and cook for 2 minutes, stirring occasionally.
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 - While soup simmers, toss sourdough cubes with olive oil, thyme, and sea salt. Spread on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp.
06 - Remove soup from heat. Use an immersion blender to blend until smooth and creamy, or transfer in batches to a blender and return to pot.
07 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
08 - Ladle soup into bowls, top with sourdough croutons and a sprinkle of fresh chives.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but takes less than an hour, which means you'll actually make it on a Tuesday night instead of just thinking about it.
  • The sourdough croutons add this unexpected crunch that makes each spoonful interesting, not just creamy and forgettable.
  • It's naturally vegetarian and endlessly flexible—add spinach, swap the cream, use whatever broth you have.
02 -
  • Don't skip cleaning your leeks properly—layer by layer under running water, because sand hides deep and tastes terrible if you miss it.
  • If your soup breaks or looks grainy after you add the cream, you likely boiled it too aggressively; next time, keep the heat gentle and it'll stay silky every time.
03 -
  • For a vegan version, swap the butter for olive oil or plant-based butter, and use plant-based cream—the soup stays just as silky and tastes equally good.
  • Taste your broth before you use it; if it's too salty, add a splash of water and adjust your seasoning at the end instead of fighting it throughout cooking.
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