Ingredients

For the Soup:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large leeks (white and light green parts only), cleaned and sliced
• 4 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh chives or parsley, chopped, for garnish

For the Parmesan Croutons:

• 4 cups cubed bread (such as baguette or sourdough)
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Steps to Make Creamy Leek and Potato Soup with Parmesan Croutons

1. Prepare the Croutons:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • In a large bowl, toss the bread cubes with olive oil, Parmesan cheese, garlic powder, salt, and pepper until evenly coated.
   • Spread the cubes in a single layer on the baking sheet.
   • Bake for 12-15 minutes, stirring halfway through, until the croutons are golden brown and crispy. Set aside to cool.
2. Cook the Leeks and Garlic:
   • In a large pot, melt the butter with olive oil over medium heat.
   • Add the sliced leeks and cook, stirring frequently, for 5-7 minutes until the leeks are soft and translucent. Avoid browning them to maintain a mild flavor.
   • Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Potatoes and Broth:
   • Stir in the diced potatoes, bay leaf, and thyme. Season with a little salt and pepper.
   • Pour in the broth and bring the mixture to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
4. Blend the Soup:
   • Remove the bay leaf from the pot.
   • Using an immersion blender, puree the soup until smooth and creamy. For a chunkier texture, blend only half the soup, leaving some potato pieces intact. If using a regular blender, carefully blend in batches.
5. Add Cream and Adjust Seasoning:
   • Stir in the heavy cream and heat the soup gently over low heat. Taste and adjust seasoning with additional salt and pepper if necessary.
6. Serve with Parmesan Croutons:
   • Ladle the soup into bowls, top with a handful of Parmesan croutons, and garnish with fresh chopped chives or parsley.
   • Enjoy your creamy, comforting bowl of leek and potato soup!

Nutrition Facts (Per Serving, Approximate)

• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 8 g
• Fat: 20 g
• Saturated Fat: 10 g
• Fiber: 3 g
• Sodium: 580 mg
• Sugar: 3 g
  

  Recipe Details

  1. Ingredients:
     • Leeks: Use the white and light green parts, as they’re tender and mild, adding a sweet onion-like flavor.
     • Potatoes: Yukon Gold or Russet potatoes work well for their creamy texture.
     • Herbs and Seasonings: Fresh thyme, garlic, and a hint of bay leaf enhance the earthy flavors.
  2. Parmesan Croutons:
     • Use crusty bread, cut into cubes, tossed with olive oil, salt, pepper, and grated Parmesan. Bake until golden and crispy for a delightful topping.
  3. Cooking Tips:
     • Sweating the Leeks: Gently cook the leeks in butter to release their sweetness, adding garlic towards the end to avoid burning.
     • Simmering: Add potatoes and broth (vegetable or chicken) and simmer until the potatoes are tender, which thickens the soup.
     • Blending: Blend until smooth using an immersion or countertop blender, then add cream for a rich texture. Taste and adjust seasonings before serving.

  Serving Suggestions

  Top the soup with a drizzle of olive oil or cream, a sprinkle of fresh herbs, and the Parmesan croutons. Enjoy it with crusty bread for a complete meal or as a starter.

  Prep and Cook Time

  • Prep Time: 15–20 minutes (including washing and slicing vegetables, preparing croutons)
  • Cook Time: 30–35 minutes

Frequently Asked Questions (FAQs)

1. Can I make this soup vegan? Yes! Substitute the butter with vegan butter or additional olive oil, use vegetable broth, and replace the heavy cream with coconut milk or a cashew cream alternative.
2. Can I use different herbs? Absolutely. Fresh rosemary, basil, or sage would add a lovely twist. Add herbs sparingly, as they can have a strong flavor.
3. What if I don’t have an immersion blender? A regular blender works well, too. Just blend the soup in batches, leaving room for expansion to avoid splatters.
4. Can I make the croutons ahead of time? Yes, store croutons in an airtight container at room temperature for up to 3 days. They’re easy to make in advance and add a nice texture to the soup.
5. How can I make this soup thicker? To make it thicker, add an additional potato or reduce the amount of broth slightly. Alternatively, let the soup simmer uncovered to reduce and thicken.

Tips for Making the Best Leek and Potato Soup

1. Prepare the Leeks Properly: Leeks can hold dirt between their layers. Cut them lengthwise and rinse well under running water to remove any grit.
2. Don’t Rush the Cooking Process: Allow the leeks and potatoes to cook slowly to bring out their natural sweetness, enhancing the soup’s flavor.
3. Use Fresh Ingredients: Fresh leeks, potatoes, and herbs make a significant difference in the overall taste of the soup.
4. Blend to Your Desired Consistency: Whether you prefer a smooth or slightly chunky soup, adjust the blending to match your taste.
5. Serve with Fresh Garnishes: Fresh herbs like parsley or chives and a sprinkle of freshly cracked black pepper add a burst of flavor and a pop of color.

Storage Tips

• In the Refrigerator: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop.
• In the Freezer: This soup freezes well. Place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Conclusion

This Creamy Leek and Potato Soup with Parmesan Croutons is a comforting and flavorful dish that’s easy to make and even easier to enjoy. With a smooth, creamy base, mild flavors of leeks and potatoes, and the delightful crunch of Parmesan croutons, each spoonful is a treat. Whether served as a cozy family dinner or a dinner party starter, this classic soup is a go-to recipe for any season. Savor the warmth and richness of homemade leek and potato soup – a bowl of comfort at its finest!