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Creamy Leek and Potato Soup

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A warm and comforting soup made with leeks and potatoes for a creamy texture, perfect for chilly days.

Ingredients

Scale
  • 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 low sodium chicken or vegetable stock (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
  • 2 thick slices bread, torn into crouton size pieces
  • 1 tbsp melted butter or olive oil spray
  • Salt, to taste
  • Chives, finely chopped
  • Extra cream, for drizzling

Instructions

  1. Melt the butter in a large pot over medium heat. Add the minced garlic and sliced leeks. Sauté gently for 7 minutes until the leeks are soft and sweet.
  2. Add the diced potatoes and low-sodium stock to the pot. Increase the heat to bring the soup to a simmer. Place a lid on the pot and reduce the heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft.
  3. Turn off the stove. Using a stick blender, carefully puree the soup until just smooth.
  4. Stir in the salt and black pepper, then mix in the heavy cream.
  5. Preheat the 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.
  6. Ladle the soup into bowls, drizzle extra cream on top, sprinkle with chopped chives, and scatter the crunchy croutons over it.

Notes

Enhance flavor with herbs or make it vegan by substituting ingredients.

Nutrition

Find it online: https://pennykitchenz.com/creamy-leek-and-potato-soup-recipe/

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