Creamy Potato Leek Soup

There's something about the smell of leeks hitting hot butter that stops me mid-thought every time. Years ago, I watched my neighbor make this soup on a rainy afternoon, her kitchen fogging up while she stirred this golden, gentle thing into existence. I never wrote down her recipe, but I've chased that memory through every pot of soup since. This version finally captures it—velvety, honest, and finished with croutons that crunch like tiny edible joy.

I made this for my sister's book club last winter, and she still texts me about it. Not the polished version—the one where I forgot the bay leaf halfway through cooking and had to fish it out later (it was fine, actually better than fine). Everyone sopped up their bowls with bread anyway, which tells you something about simplicity and warmth.

Ingredients

• Unsalted butter and olive oil: This combination gives you the richness of butter without it burning, and the oil adds its own subtle depth.
• Leeks: Clean them thoroughly by slicing lengthwise and rinsing between layers—they hide soil like little secrets.
• Yellow onion: The backbone of flavor; don't skip it even though leeks are the star.
• Garlic: Mince it fine so it dissolves into the soup rather than leaving sharp little pieces.
• Yukon Gold potatoes: They're creamy naturally and break down into the soup beautifully without turning gluey.
• Vegetable broth: Use something you'd actually drink—the soup is only as good as what you pour in.
• Bay leaf: One is enough; it whispers rather than shouts.
• Heavy cream: The final word on texture; it makes everything feel luxurious and soft.
• Salt and pepper: Taste constantly and adjust at the end when you know what you're working with.
• Fresh chives: A small handful scattered on top adds life and a mild onion brightness.
• Day-old bread for croutons: Stale bread absorbs the garlic oil better and crisps up instead of staying dense.

Instructions

Start with butter and leeks:

Melt butter and olive oil together over medium heat, then add your cleaned leeks and chopped onion. Let them soften for 6 to 8 minutes—you're looking for them to turn translucent and tender, not golden or brown.

Wake up the garlic:

Stir in your minced garlic and cook for just 1 minute until the kitchen smells incredible. This brief moment matters; you want fragrance, not bitterness.

Build the base:

Add your diced potatoes, vegetable broth, and bay leaf. Bring everything to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes until the potatoes fall apart when you poke them.

Make the croutons while you wait:

While the soup bubbles gently, preheat your oven to 190°C (375°F). Toss bread cubes with olive oil, minced garlic, salt, and pepper until every piece is coated, then spread them on a baking sheet. Bake for 12 to 15 minutes, stirring halfway through, until they're golden and crispy all the way through.

Puree into velvet:

Fish out the bay leaf, then blend your soup until it's completely smooth and creamy. You can use an immersion blender right in the pot (easier) or work in batches with a regular blender if that's what you have.

Finish with cream:

Stir in the heavy cream and taste for salt and pepper. Reheat gently if the blending cooled things down too much.

Serve with ceremony:

Ladle into bowls, top each one with a generous handful of croutons, and finish with a scatter of fresh chives. Serve immediately while everything is hot.

Save

The first time someone asked me for the recipe, they said it made them feel like they'd traveled somewhere. That's when I realized this soup isn't really about potatoes and leeks at all—it's about taking time to do something gentle for yourself and the people you feed.

Making Croutons That Actually Stay Crispy

The secret is using bread that's already a day old and making sure every cube is evenly coated with oil and garlic. If you use fresh bread, it drinks up the oil and steams instead of crisping. Bake them until they're darker than you think they should be; they'll continue to harden as they cool, and you want a real crunch that doesn't surrender to the soup.

Scaling This Recipe Up or Down

This recipe serves four generously, but it doubles beautifully if you're cooking for a crowd. The cooking times stay roughly the same—potatoes still need about 20 to 25 minutes, and croutons still need their 12 to 15 minutes. If you're making half, use the same proportions but watch your pot more carefully since smaller quantities can cook faster.

Variations and Customizations

This soup is a starting point, not a destination. Add a pinch of nutmeg if you want warmth without it announcing itself. Stir in a splash of white wine just before the cream for brightness. Make it vegan by swapping the butter for plant-based butter and the cream for coconut or oat cream. The skeleton of the recipe stays strong no matter what you do to it.

• A tiny pinch of smoked paprika adds depth without changing the character of the dish.
• Fresh thyme stirred in at the end brings an herbal note that feels natural and easy.
• If you want it slightly less creamy, use half-and-half instead of heavy cream or thin the cream with a splash of broth.

Save

This soup has a way of showing up on the table when it's most needed. Make it when you need comfort, serve it when someone else does.

Recipe FAQs

→ How do I prepare the leeks for this soup?

Clean thoroughly by rinsing sliced white and light green parts under cold water to remove grit before cooking.

→ What type of potatoes work best here?

Yukon Gold potatoes are ideal for their creamy texture and ability to maintain flavor when pureed.

→ Can I make garlic croutons without an oven?

Yes, pan-toasting bread cubes in olive oil with garlic on medium heat until golden and crisp works well.

→ How can I achieve a silky smooth texture?

Using an immersion blender or countertop blender to puree the soup until perfectly smooth ensures a creamy consistency.

→ Are there any tips for seasoning?

Season gradually with salt and freshly ground pepper, adjusting after adding cream, to balance flavors delicately.