Description
A creamy and comforting Leek and Potato Soup made with sautéed leeks and garlic in butter, simmered with tender potatoes in flavorful chicken or vegetable stock, blended to just smooth perfection, and finished with cream. Topped with crunchy homemade croutons and fresh chives, this classic soup is a perfect starter or light meal.
Ingredients
Scale
Soup
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks (white and pale green parts only), thinly sliced (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago, Russet, or Maris Piper), peeled and diced into 1″ / 2.5cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy or thickened cream (can substitute milk)
- 1 tsp cooking salt / kosher salt (reduce table salt by 25%)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton-sized pieces
- 1 tbsp melted butter or olive oil spray
- Salt, to taste
Garnish
- Chives, finely chopped
- Extra cream, for garnish
Instructions
- Sauté leeks and garlic: Melt butter in a large pot over medium heat. Add finely minced garlic and thinly sliced leeks. Sauté gently for 7 minutes until the leeks are soft and sweet but not browned.
- Simmer with potatoes and stock: Add diced potatoes and low sodium chicken or vegetable stock to the pot. Turn heat up to bring the mixture to a simmer. Once simmering, place a lid on the pot and lower the heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft and nearly falling apart.
- Blend soup just until smooth: Turn off the heat. Using a stick blender, puree the soup carefully until it is just smooth. Avoid over-blending, as overprocessing potatoes can create a gluey texture. If using a blender, mash the potatoes with a masher first, then pulse lightly until just smooth.
- Season and add cream: Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Then mix through 3/4 cup of heavy cream to enrich the soup.
- Prepare croutons: Preheat the oven to 180°C / 350°F (160°C fan-forced). Toss bread pieces with melted butter or spray with olive oil. Spread out on a baking tray and bake for 5 minutes or until golden and crunchy. While hot, sprinkle with a pinch of salt.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle finely chopped chives on top, and add a handful of crispy croutons for a deliciously creamy and crunchy finish.
Notes
- Leeks: Use only the white and pale green parts of the leek. Trim outer layer if tough or dirty before slicing.
- Potato types: Use starchy potatoes like Sebago (Australia), Russet (US), or Maris Piper (UK) for a creamy texture. Avoid red or new potatoes which are waxy and don’t break down well.
- Pureeing tip: Blend just until the soup is smooth to prevent a gluey texture. Stick blenders give better control over consistency than food processors or blenders.
- Flavor tips: Sautéing leeks in garlic butter rather than boiling adds depth. Adding garlic boosts flavor. Croutons add a satisfying crunch contrast to the creamy soup.
- Nutrition and yield: This recipe makes about 5 meal-sized servings or 8 starter portions.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
