Creamy Leek Potato Soup (Print Version)

A velvety blend of leeks and potatoes finished with crisp sourdough croutons and fresh chives.

# Components:

→ 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

# Directions:

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 to the pot and cook for 2 more minutes, stirring occasionally.
04 - Pour in vegetable broth and season with salt and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
05 - Remove soup from heat. Use an immersion blender to blend until smooth and creamy, or transfer in batches to a blender and return to the pot.
06 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls and top with sourdough croutons and a sprinkle of fresh chives.

# Expert Advice:

01 -
  • The soup comes together in less than an hour, which feels almost like cheating when people taste how silky and luxurious it is.
  • Those sourdough croutons add a crack and a tang that makes each spoonful feel intentional, not like you're just eating warm vegetables.
  • It's naturally vegetarian but tastes so substantial that even meat-and-potatoes people ask for seconds.
02 -
  • Don't skip blending this soup smooth—that's what transforms it from chunky vegetable soup into something silky that tastes like it took all day.
  • If you boil the soup after adding cream, it can split and look curdled, so just let it warm gently and nobody will know you were ever worried about it.
03 -
  • Clean your leeks properly by slicing them lengthwise first, then slicing across, then rinsing thoroughly between the layers where dirt loves to hide.
  • If your immersion blender is tiny and seems like it's working way too hard, don't be shy about blending in batches in a regular blender instead—it goes faster and smoother.
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