Creamy Potato Leek Soup with Homemade Sourdough Croutons Recipe
A comforting and delicious Creamy Potato Leek Soup made with sautéed leeks, diced Yukon gold potatoes, fresh herbs, and blended to a silky smooth consistency. Finished with a splash of heavy cream for richness and topped with homemade crispy sourdough croutons seasoned with garlic and parmesan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Potato Leek Soup
- 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)
For the Homemade Croutons
- 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
- Clean the Leeks: Cut the roots off the leeks and slice them in half lengthwise. Rinse thoroughly under cold water to remove any sand trapped between the layers.
- Prepare the Leeks: Cut off the dark green tops and set them aside (optional: freeze for vegetable stock). Thinly slice the white and light green parts.
- Prepare the Potatoes: Peel the Yukon gold potatoes and dice them into small chunks.
- Sauté Leeks and Garlic: In a large stock pot, melt 1/4 cup unsalted butter over medium heat. Add the sliced leeks and diced garlic and sauté until tender and aromatic, about 10 to 15 minutes.
- Add Potatoes and Herbs: Add the diced potatoes, fresh thyme, sage, bay leaves, kosher salt, black pepper, and cayenne pepper (if using) to the pot. Pour in the vegetable stock to cover the ingredients.
- Simmer the Soup: Cover the pot and bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are fully cooked and tender.
- Remove Herbs: Take out and discard the sage, thyme, and bay leaves from the pot.
- Blend the Soup: Use an immersion blender or standard blender to puree the soup until smooth. If using a standard blender, work in small batches, filling halfway and leaving the lid vent open for steam release.
- Add Cream and Heat: Return the pureed soup to the pot, stir in the heavy cream, and cook for another 5 to 10 minutes until heated through.
- Season and Garnish: Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with fresh chopped chives and homemade sourdough croutons.
- Preheat Oven for Croutons: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Bread Cubes: Cut the sourdough bread into 1-inch cubes and place in a large bowl. Drizzle melted butter over the bread cubes and toss to coat evenly.
- Season Croutons: Sprinkle garlic powder, kosher salt, black pepper, and parmesan cheese over the bread cubes and toss again to combine.
- Bake Croutons: Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10 to 15 minutes, or until golden brown and crispy, stirring halfway through for even baking.
- Cool and Store: Remove croutons from the oven and let cool completely. Store in an airtight container for up to 2 weeks.
Notes
- Make sure to clean the leeks well to avoid gritty texture in your soup.
- You can substitute heavy cream with whole milk for a lighter soup.
- The dark green tops of leeks can be frozen and used to make vegetable stock.
- For a vegan version, substitute butter and cream with plant-based alternatives.
- Croutons can be flavored with other herbs or spices based on preference.
- Adjust cayenne pepper to control the level of heat or omit if you prefer no spice.
Keywords: potato leek soup, creamy soup, homemade croutons, sourdough croutons, comfort food, vegetarian soup, easy soup recipe
