Description
Creamy and comforting Leek and Potato Soup made with sautéed leeks and garlic, tender potatoes, and finished with cream.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Turn off the heat. Using a stick blender, puree the soup carefully until it is just smooth.
- Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Mix in 3/4 cup of heavy cream.
- 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.
- Ladle the soup into bowls. Drizzle with extra cream, sprinkle with chives, and add crispy croutons.
Notes
- This soup can be made ahead and stored in the fridge.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Creamy Leek Potato Soup, Leek Soup, Potato Soup, Comfort Food