Description
Creamy Leek and Potato Soup is a comforting classic that combines the earthy flavors of leeks and potatoes in a rich, velvety broth. Enhanced with a touch of garlic and thyme, this soup is warm, flavorful, and satisfying. Paired with crispy Parmesan croutons, it’s perfect for chilly days or as an elegant starter for dinner parties. The addition of cream gives the soup a luscious texture, while the croutons add a delightful crunch with a cheesy twist. Simple and elegant, this recipe is sure to become a favorite.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- Prep Time: 20mins
- Cook Time: 30mins