Description
A comforting and creamy leek and potato soup featuring sautéed leeks, tender potatoes, and a smooth, velvety texture finished with fresh chives, cream, and homemade croutons. Perfect as a warming appetizer or light meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks, white and pale green parts only, sliced thinly (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago, Russet, or Maris Piper), peeled and diced into 1″ / 2.5 cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (substitute: milk)
- 1 tsp cooking salt or kosher salt (reduce table salt by 25%)
- 1/2 tsp black pepper
For the Croutons
- 2 thick slices bread, torn into crouton size pieces
- 1 tbsp melted butter or olive oil spray
To Garnish
- Salt, to taste
- Fresh chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté the Leeks and Garlic: Melt butter in a large pot over medium heat. Add minced garlic and sliced leeks, then sauté gently for about 7 minutes until they become soft and sweet, ensuring not to brown them.
- Simmer the Potatoes: Add the diced potatoes and the low-sodium chicken or vegetable stock to the pot. Increase heat and bring the mixture to a gentle simmer. Cover with a lid and reduce heat to maintain a gentle simmer. Cook for 25 minutes, or until the potatoes are very soft and nearly falling apart.
- Blend the Soup: Turn off the stove and use a stick blender to puree the soup until just smooth but still with a slight texture. Avoid over-blending for the best consistency.
- Season and Add Cream: Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Next, mix through the 3/4 cup of heavy cream to enrich the soup.
- Prepare Croutons: Preheat the oven or use a skillet to toast the torn bread pieces. Toss the bread pieces with melted butter or spray lightly with olive oil, then toast until golden and crisp.
- Serve: Ladle soup into bowls, drizzle extra cream on top, sprinkle with finely chopped chives, and garnish with the homemade croutons for a delightful finish.
Notes
- Note 1: Only use the white and pale green parts of the leeks for the best texture and flavor.
- Note 2: Use starchy potatoes like Sebago, Russet, or Maris Piper for a creamy soup texture.
- Note 3: Puree the soup gently with a stick blender and avoid over-blending so the soup retains some texture, preventing it from becoming gluey.
- For a vegetarian or vegan version, substitute the stock with vegetable stock and use plant-based cream alternatives.
- Adjust salt according to taste and the saltiness of your stock.
