Creamy Leek Potato Soup (Printer View)

Velvety leek and potato blend enhanced by 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

# Method:

01 - Preheat oven to 375°F for the croutons.
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 additional 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 - 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 Advice:

01 -
  • It tastes like something you'd pay $16 for at a restaurant, but costs about a third of that and takes less than an hour.
  • The combination of creamy soup and crispy croutons hits two textures at once, which somehow makes everything feel more sophisticated than it actually is.
  • You can make it vegetarian, vegan, or with whatever cream substitute you have on hand without it feeling like a compromise.
02 -
  • Don't rush the initial sauté of the leeks and onion because this is where the deep, caramelized sweetness develops that makes the whole soup taste more interesting than the sum of its parts.
  • An immersion blender is a game changer here, but if you don't have one, a regular blender works fine as long as you let the soup cool slightly and blend in batches to avoid a hot lid situation.
03 -
  • If your leeks feel sandy after you slice them, soak them in a bowl of cold water for a few minutes and gently separate the layers to get all the grit out before cooking.
  • Make the soup a day ahead if you want, store it without the croutons, and reheat it gently on the stove because that actually improves the flavor and saves you from rushing on serving day.
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