Name: Delicious Creamy Leek Potato Soup with Croutons
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: European
Ingredients: 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; 2 thick slices bread, torn into crouton-sized pieces; 1 tbsp melted butter or olive oil spray; Salt, to taste; Chives, finely chopped; Extra cream, for garnish

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Creamy Leek Potato Soup is a delightful blend of sautéed leeks and garlic, tender potatoes, and rich cream that creates a comforting dish perfect for any occasion. This creamy soup is not just nourishing but also incredibly easy to make. The combination of flavors offers a warm embrace on a chilly day, making it an ideal starter or light meal. Are you ready to dive into the world of creamy goodness? Let’s get cooking!

Why You’ll Love This Creamy Leek Potato Soup

This Creamy Leek Potato Soup is not only delicious but also brings numerous benefits to your table. First, it’s a hearty potato and leek soup that warms you from the inside out. Second, the creamy texture is a comfort food staple that everyone adores. Third, it’s a great vegetarian option, perfect for those on a plant-based diet. Additionally, this soup is quick and easy to prepare, making it ideal for busy weeknights. It’s also versatile; you can make a vegan creamy leek potato soup by substituting cream with coconut milk. Finally, the recipe allows for variations, so you can customize it to your liking!

Ingredients for Creamy Leek Potato Soup

Gather these items:

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
2 thick slices bread, torn into crouton-sized pieces
1 tbsp melted butter or olive oil spray
Salt, to taste
Chives, finely chopped
Extra cream, for garnish

How to Make Creamy Leek Potato Soup Step-by-Step

Step 1: 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.
Step 2: Add diced potatoes and low sodium chicken or vegetable stock to the pot. Bring to a simmer. Cover and cook for 25 minutes or until the potatoes are very soft.
Step 3: Turn off the heat. Using a stick blender, puree the soup carefully until it is just smooth.
Step 4: Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Mix in 3/4 cup of heavy cream.
Step 5: Preheat the oven to 180°C / 350°F. Toss bread pieces with melted butter or spray with olive oil. Bake for 5 minutes or until golden and crunchy.
Step 6: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with chives, and add crispy croutons.

Delicious Creamy Leek Potato Soup with Croutons - Creamy Leek Potato Soup - main visual representation

Pro Tips for the Best Creamy Leek Potato Soup

Keep these in mind:

This soup can be made ahead and stored in the fridge.
Adjust seasoning to taste before serving.
To achieve a smooth texture, avoid over-blending the potatoes, as this can lead to a gluey consistency.
Use low-sodium stock to control the salt content and flavor strength.

Best Ways to Serve Creamy Leek Potato Soup

Enjoy this velvety leek and potato soup as a starter or light meal. Pair it with a fresh garden salad or crusty bread for a wholesome lunch. For a heartier option, serve alongside a sandwich or a light quiche. You can also garnish it with crispy croutons for added crunch.

How to Store and Reheat Creamy Leek Potato Soup

This soup can be stored in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of stock or water to loosen it before serving. It’s also great for meal prep!

Frequently Asked Questions About Creamy Leek Potato Soup

What is creamy leek potato soup?

Creamy Leek Potato Soup is a rich and smooth soup made primarily from leeks, potatoes, and cream. It’s known for its comforting texture and flavor, making it a classic dish in many homes.

Can I make creamy leek potato soup ahead of time?

Yes, you can prepare this soup ahead of time. It tastes even better the next day as the flavors meld together. Just reheat and enjoy!

Why is my leek potato soup watery?

If your potato leek soup with cream is watery, it may be due to using too much stock or not enough potatoes. Ensure you follow the recipe measurements for a thicker consistency.

Variations of Creamy Leek Potato Soup You Can Try

For those looking to mix things up, consider these variations:

Add bacon or pancetta for a smoky flavor.
Substitute the cream with coconut milk for a vegan creamy leek potato soup.
Incorporate other vegetables like spinach or kale for added nutrition.
For a spicy twist, add a pinch of cayenne pepper or red pepper flakes.

For more information on the health benefits of leeks, check out this Healthline article. If you’re interested in other delicious soups, you might enjoy our Cheesy Chicken Noodle Soup or Creamy Tomato Soup.