Save There's something about the smell of leeks hitting hot butter that makes me pause whatever I'm doing and just breathe it in. My neighbor once joked that my kitchen smelled like a fancy restaurant, and I had to laugh because I was just making soup on a Tuesday night. This creamy leek and potato soup became my go-to when I wanted something that felt restaurant-quality but didn't require any fussing around or complicated techniques.
I made this for my partner on a rainy Sunday when they were feeling under the weather, and I watched them brighten up with the first spoonful. They said it tasted like the kind of soup you'd get somewhere you'd have to dress up to visit, except they were eating it in sweats on the couch. That's when I knew it was a keeper.
Ingredients
- Leeks: They're milder and sweeter than onions once cooked, and that white and light green part is where the delicate flavor lives—don't waste energy on the dark tough tops.
- Russet potatoes: They break down into the broth beautifully and make the soup naturally creamy without needing cream, though we're adding it anyway because why not.
- Yellow onion: Just one medium one keeps things balanced so the leeks stay the star of the show.
- Garlic: Two cloves is restrained, which keeps the soup sophisticated instead of garlic-forward.
- Fresh chives: A small handful sprinkled on top gives a bright, onion-y note that ties everything together.
- Unsalted butter: This is your flavor foundation, so don't shortcut it with margarine.
- Heavy cream: Half a cup melts into the soup and makes it taste like you spent hours on it; milk works but feels thinner, and plant-based cream is genuinely good if that's your path.
- Vegetable broth: Five cups is the magic amount—enough to cover everything but not so much that you're serving a brothy soup instead of a creamy one.
- Sourdough bread: Two cups of cubes means you get that tangy, chewy texture in every bite; regular bread works but tastes more basic.
- Olive oil for croutons: Two tablespoons gets them golden and crispy in the oven without making them greasy.
- Dried thyme: A light hand with this keeps the soup tasting fresh instead of herby.
Instructions
- Get your oven ready and set the stage:
- Turn the oven to 375°F while you prep everything else—this gives it time to heat while you're working on the soup base.
- Sauté the aromatic foundation:
- Melt butter in a large pot over medium heat, then add sliced leeks, diced onion, and minced garlic. You'll know it's ready in about 6 to 8 minutes when the leeks are translucent and the whole kitchen smells incredible, but before anything starts to brown.
- Add the potatoes:
- Stir in your diced potatoes and let them cook for 2 minutes so they can absorb some of that buttery flavor.
- Build the broth and simmer:
- Pour in the vegetable broth, add a pinch of salt and pepper, and bring it to a gentle boil. Lower the heat, cover the pot, and let it bubble quietly for about 20 minutes until the potatoes are so tender they fall apart when you poke them with a spoon.
- Toast the croutons while the soup cooks:
- Toss your sourdough cubes with olive oil, thyme, and sea salt, spread them on a baking sheet, and bake for 10 to 12 minutes, stirring them halfway through so they turn golden and crispy all over.
- Blend everything into silk:
- Using an immersion blender, blend the soup right in the pot until it's smooth and creamy, moving the blender around so you don't miss any chunks. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend it smooth, and pour it back into the pot.
- Finish with cream and heat gently:
- Stir in the heavy cream and warm the soup through without boiling it, since boiling can make it separate. Taste it and adjust the seasoning if you think it needs more salt or pepper.
- Serve and celebrate:
- Ladle the soup into bowls, top each one with a generous handful of those crispy croutons, and finish with a sprinkle of fresh chives for color and a fresh bite.
Save Once I served this at a dinner party and my friend's skeptical spouse—the type who claims to only eat steak and potatoes—went back for thirds. They asked me if I'd added bacon or some kind of meat, and when I said no, they genuinely looked confused in the best way possible. It was a small victory, but somehow this soup tasted even better that night.
Why the Sourdough Croutons Matter So Much
Regular white bread croutons would turn this into a standard creamy soup, but sourdough brings something unexpected—a slight tartness that makes your palate wake up. The texture contrast is equally important because without that crunch, you're just swallowing creaminess, which gets boring after a few spoonfuls. I learned this by accident when I was out of sourdough and used plain focaccia, and the soup felt flat by comparison.
Customizing Without Losing the Soul
This soup is forgiving enough to bend to your preferences while staying true to what makes it special. I've added handfuls of fresh spinach or watercress near the end, and both dissolved into the cream beautifully, adding a subtle green earthiness. You can also use half-and-half instead of heavy cream if you want something lighter, or substitute plant-based cream if dairy isn't your thing—it won't be exactly the same, but it's genuinely good.
The Timing Game and What It Teaches You
What's beautiful about this recipe is that you can have everything ready to eat in 50 minutes total, but nothing feels rushed or half-baked. The leeks need exactly enough time in butter to go soft without losing their delicate flavor, and the potatoes need just long enough to get tender but not so long they get mealy. This taught me that cooking isn't always about hours on the stove—sometimes it's about respecting the natural timing of your ingredients and knowing when to stop.
- Make the croutons while the soup simmers so you're not waiting around at the end with a finished pot getting cold.
- If you're making this for guests, you can do all the blending and add the cream an hour ahead, then gently reheat it just before serving.
- Leftover soup keeps for three days in the fridge, but hold the croutons and add them fresh—nobody wants a soggy crouton the next day.
Save This soup reminds me that the simplest meals can be the most satisfying, especially when you take the small steps that matter. Make it this week and notice how something so straightforward becomes something people remember.
Recipe FAQ
- → Can I substitute heavy cream with a non-dairy option?
Yes, plant-based creams or milk alternatives work well to maintain the soup's creamy texture without dairy.
- → How do I make the sourdough croutons crispy?
Coat the bread cubes with olive oil, thyme, and sea salt, then bake at 375°F (190°C) for 10–12 minutes, turning once until golden and crisp.
- → What part of the leek is best for this soup?
Use the white and light green parts of the leeks; they are tender and flavorful, ideal for sautéing and blending.
- → Can I prepare this soup ahead of time?
Yes, it can be made in advance and gently reheated. Add the croutons and chives just before serving to keep them fresh and crunchy.
- → What other vegetables can be added for variation?
Fresh spinach or watercress can be stirred in for added color and a mild green flavor without overpowering the base.
- → Is it possible to make a gluten-free version?
Absolutely. Use gluten-free bread for croutons to keep this dish suitable for gluten-sensitive diets.
