Introduction

This creamy potato leek soup is a comforting and flavorful dish that’s perfect for cozy evenings. Topped with crispy homemade sourdough croutons and fresh chives, it offers a delightful balance of smooth texture and crunch. Easy to prepare, it’s a wonderful way to enjoy seasonal vegetables.

Three white bowls of creamy yellow soup are shown from above on a white marbled surface. Each bowl has a swirl of white cream mixed on one side and a pile of golden brown croutons sprinkled with black pepper and chopped green herbs arranged in the center. The texture of the soup looks smooth and thick. Around the bowls, there are crumpled pieces of paper with black illustrations and text, adding a rustic touch. Two silver spoons are placed casually beside two bowls. Some croutons are scattered on the surface, enhancing the casual setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter
4 large leeks
4 cloves garlic, diced
2 pounds Yukon gold potatoes (about 5 medium potatoes)
4 cups vegetable stock
2 sprigs fresh thyme
1 sprig fresh sage
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 cup heavy cream (substitute whole milk)
2 tablespoons fresh chives, for garnish
5 cups sourdough bread (about 1 medium loaf)
1/2 cup unsalted butter (substitute olive oil)
2 tablespoons parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Step 1: Clean the leeks by cutting off the roots and slicing them in half lengthwise. Rinse thoroughly under cold water to remove any sand trapped between the layers.
Step 2: Cut off the dark green tops of the leeks and set them aside if you want to save for homemade vegetable stock, or discard. Thinly slice the white and light green parts.
Step 3: Peel the potatoes and dice them into small chunks.
Step 4: In a large stock pot, melt 1/4 cup unsalted butter over medium heat. Add the sliced leeks and diced garlic, sautéing until tender and aromatic, about 10 to 15 minutes.
Step 5: Add the diced potatoes, fresh thyme, sage, bay leaves, kosher salt, black pepper, and cayenne pepper if using. Pour in the vegetable stock to cover the ingredients.
Step 6: Cover the pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fully cooked and tender.
Step 7: Remove the thyme, sage, and bay leaves and discard them.
Step 8: Puree the soup using an immersion blender or transfer in small batches to a standard blender. Blend until smooth, leaving the blender lid slightly open to allow steam to escape.
Step 9: Return the soup to the pot and stir in the heavy cream. Heat for another 5 to 10 minutes until warmed through.
Step 10: Taste the soup and adjust seasonings as needed.
Step 11: Ladle the soup into bowls and garnish with fresh chives and homemade sourdough croutons.
Step 12: To make croutons, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 13: Cut sourdough bread into 1-inch cubes and place them in a bowl. Drizzle with melted butter and toss to coat all pieces evenly.
Step 14: Sprinkle the bread cubes with garlic powder, salt, black pepper, and parmesan cheese. Toss again to combine.
Step 15: Spread the coated bread cubes in a single layer on the prepared baking sheet.
Step 16: Bake for 10 to 15 minutes, or until the croutons are golden brown and crispy.
Step 17: Remove the croutons from the oven and let them cool completely before serving or storing.

Tips & Variations

For a lighter version, substitute heavy cream with whole milk or coconut milk for a dairy-free option.
Save the dark green leek tops and freeze them to make a flavorful vegetable stock.
Add a pinch of nutmeg when stirring in the cream for a warm, subtle spice note.
Use crusty bread like baguette or ciabatta if sourdough is not available for the croutons.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Croutons can be stored separately in an airtight container at room temperature for up to 2 weeks to maintain their crispness.

How to Serve

A white bowl filled with creamy yellow soup forms the base layer, topped with a swirl of white cream creating a marbled pattern. On the left side, a pile of golden-brown toasted bread cubes with a slightly crispy texture adds a crunchy layer. Small green chive pieces are scattered on top, giving a fresh pop of color. A silver spoon rests on the right edge of the bowl, partially dipped into the soup. The bowl is placed on a white marbled surface with torn pieces of printed paper underneath and around it, along with a few scattered toasted bread cubes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, russet or red potatoes can be used, but Yukon gold potatoes are preferred for their creamy texture and buttery flavor.

Is it possible to make this soup vegan?

Absolutely. Use olive oil instead of butter, substitute the cream with coconut milk or a nut-based cream, and ensure the croutons are made without parmesan cheese or use a vegan cheese alternative.