Description
This classic Leek and Potato Soup features tender sautéed leeks and creamy potatoes simmered in flavorful chicken or vegetable stock, finished with a touch of cream and garnished with crisp homemade croutons and fresh chives. Perfect as a comforting starter or light meal, it’s rich, velvety, and packed with savory goodness.
Ingredients
Scale
Soup
- 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″ / 2.5cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (can substitute milk)
- 1 tsp cooking salt / kosher salt (reduce by 25% if using table salt)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton size pieces
- 1 tbsp melted butter or olive oil spray
- Pinch of salt
Garnish
- Chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté: Melt the butter in a large pot over medium heat. Add the finely minced garlic and sliced leeks, sautéing for about 7 minutes until they become soft and sweet, developing their natural flavors without browning.
- Simmer: Add the diced potatoes and low-sodium chicken or vegetable stock to the pot. Increase the heat to bring it to a gentle simmer, then cover with a lid, reduce the heat to maintain a gentle simmer, and cook for 25 minutes, or until the potatoes are very soft and starting to break down.
- Puree: Turn off the stove, then use a stick blender to puree the soup just until smooth. Avoid over-pureeing to prevent a gluey texture; the soup should retain a creamy, slightly textured consistency.
- Season and finish: Stir in the salt, black pepper, and cream gently until fully incorporated. Adjust seasoning as needed to taste.
- Make croutons: Preheat the oven to 180°C / 350°F (160°C fan-forced). Toss the torn bread pieces with melted butter or spray with olive oil, then bake for about 5 minutes until they are golden and crunchy. Sprinkle a pinch of salt on the hot croutons.
- Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle finely chopped chives on top, and garnish with the crunchy croutons for added texture and flavor.
Notes
- Leeks: Only use the white and pale green parts, avoiding the tough dark green leaves. If unavailable, substitute with finely chopped onions sautéed slowly until soft but not caramelized.
- Potato types: Use starchy potatoes such as Sebago (Australia), Russet (US), or Maris Piper (UK) for a creamy texture. Avoid waxy, low-starch varieties like red or new potatoes which do not break down well.
- Pureeing: Use a stick blender and puree just until smooth to avoid a gluey texture. If using a regular blender, mash the potatoes first and pulse gently.
- Flavor tip: Sautéing leeks with garlic in butter adds a rich depth, elevating this classic soup beyond the traditional method.
- Serving size: Recipe serves comfortably 5 as a hearty meal portion or up to 8 as an elegant starter.
Nutrition
- Serving Size: 393g
- Calories: 311
- Sugar: 2g
- Sodium: 551mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 64mg
