Creamy Potato Leek Soup (Print Page)

Velvety blend of potatoes and leeks topped with crunchy garlic croutons and fresh chives.

# What You Need:

→ Soup

01 - 2 tbsp unsalted butter
02 - 2 tbsp olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, chopped
05 - 3 cloves garlic, minced
06 - 2 lbs Yukon Gold potatoes, peeled and diced
07 - 5 cups vegetable broth
08 - 1 bay leaf
09 - ½ cup heavy cream
10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp chopped fresh chives for garnish

→ Garlic Croutons

12 - 3 cups day-old baguette or country bread, cut into ½-inch cubes
13 - 2 tbsp olive oil
14 - 2 cloves garlic, finely minced
15 - ¼ tsp sea salt
16 - Freshly ground black pepper, to taste

# Directions:

01 - Melt butter and olive oil in a large pot over medium heat. Add leeks and onion, sauté for 6 to 8 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are very tender.
04 - Preheat oven to 375°F. Toss bread cubes with olive oil, minced garlic, sea salt, and black pepper until evenly coated. Spread on a baking sheet and bake for 12 to 15 minutes, stirring once until golden and crisp.
05 - Remove bay leaf. Puree soup using an immersion blender or in batches with a countertop blender until smooth and creamy.
06 - Stir in heavy cream and season with salt and pepper to taste. Gently reheat if necessary.
07 - Ladle soup into bowls. Top with garlic croutons and sprinkle with fresh chives. Serve hot.

# Expert Tips:

01 -
  • It tastes elegant enough to serve at dinner but comes together faster than you'd expect.
  • The contrast between silky soup and crispy croutons is genuinely addictive.
  • One pot, one bowl, and somehow you feel completely comforted.
02 -
  • Don't skip cleaning your leeks properly—grit ruins everything, and leeks trap it between their layers.
  • Blend the soup completely smooth; any lumps will make it feel less like the comfort food it's meant to be.
  • Add the croutons right before eating, never before, or they'll turn soft and defeated.
03 -
  • Leftover soup (store it without croutons) keeps beautifully in the fridge for three days and actually tastes better the next day as flavors settle in.
  • If your soup breaks or looks grainy after blending, it's probably too hot—let it cool slightly before blending again, and blend more gently.

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