Description
This classic Leek and Potato Soup recipe combines creamy potatoes and tender leeks sautéed in garlic butter, simmered in low-sodium vegetable or chicken stock, then blended to a perfectly smooth but not gluey texture. Topped with crunchy homemade buttery croutons and garnished with chives and extra cream, it’s an elegant, comforting soup that’s ideal for any season.
Ingredients
Scale
Soup
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks (white and pale green parts only), sliced thinly (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago/Russet/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/thickened cream (or substitute milk)
- 1 tsp cooking salt/kosher salt (reduce by 25% if using table salt)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton size pieces
- 1 tbsp melted butter or olive oil spray
- Salt, to taste
Garnish
- Chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté: Melt the butter in a large pot over medium heat. Add the finely minced garlic and thinly sliced leeks and sauté gently for 7 minutes until the leeks are soft and sweet, developing a fragrant base for the soup.
- Simmer: Add the diced potatoes and the low-sodium stock to the pot. Increase heat to bring the soup to a simmer, then place a lid on the pot and reduce heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft and nearly falling apart.
- Minimal blitz: Turn off the stove. Using a stick blender, carefully puree the soup until just smooth. Avoid over-pureeing to prevent a gluey texture; the soup should be creamy but still luscious.
- Season: Stir in the salt and black pepper, then mix through the heavy cream to enrich the soup and add silkiness.
- Bake croutons: Preheat oven to 180°C/350°F (160°C fan). Drizzle the bread pieces with melted butter or spray with olive oil. Bake for about 5 minutes until golden and crunchy. Sprinkle with a pinch of salt while still hot.
- Serve: Ladle soup into bowls, drizzle extra cream on top, sprinkle with finely chopped chives, and scatter crunchy croutons over the surface for texture contrast and flavor.
Notes
- Leeks: Use only the white and pale green parts for best texture and flavor. Remove any tough outer layers and wash thoroughly to remove grit.
- Potato types: Use high-starch potatoes like Sebago (Australia), Russet (US), or Maris Piper (UK) for creamy breakdown. Avoid red or new potatoes as they are waxy and won’t break down as well.
- Pureeing tip: Puree just until smooth using a stick blender to avoid gluey texture caused by over-processing. If using a blender, mash potatoes first and pulse briefly.
- Croutons addition: The homemade buttery croutons add a delicious crunchy contrast to the creamy soup.
- Recipe source inspiration: Adapted from Julia Child’s classic with modern flavor enhancements like sautéed garlic and butter, choice of stock, and added croutons for texture.
- Serving suggestion: This recipe yields about 5 meal-sized servings and can serve up to 8 as a starter.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
