Creamy Potato Leek Soup

There's something about the smell of leeks softening in butter that makes a kitchen feel like home, even if you've never been there before. I discovered this soup on a gray afternoon when I had nothing but a few potatoes and some leeks wilting in my crisper drawer, and somehow it became the thing I make whenever someone needs comfort in a bowl. The first time I added those crispy garlic croutons on top, my friend closed her eyes after the first spoonful and didn't say anything for a moment, which told me everything.

I made this for my neighbor after she returned from the hospital, and she ate three bowls while sitting at my kitchen table, telling stories about the garden she was planning for spring. She brought me leeks from that garden the following summer, and I made this soup again, tasting the full circle of it.

Ingredients

• Unsalted butter and olive oil: This combination gives the leeks and onions a gentle, golden start—use real butter, not the tub kind, and it makes a real difference in how the soup tastes.
• Leeks: Buy them thicker than you think you need and rinse them carefully between the layers where dirt hides; the white and light green parts are where the sweetness lives.
• Yellow onion: One medium onion adds depth without overpowering the delicate flavor of the leeks, which is the whole point.
• Garlic: Three cloves is restrained for a reason—you want to taste the leek, not garlic's loud announcement.
• Yukon Gold potatoes: Their buttery texture breaks down into the soup naturally, creating creaminess without any cream at all if you wanted it that way.
• Vegetable broth: Good broth matters here because there's nowhere to hide; use the kind you'd taste on its own, not the salty corner-cutting version.
• Bay leaf: It sits quietly in the background like a good friend, adding something you'd miss if it weren't there.
• Heavy cream: Just enough to make the soup feel luxurious, but you could use half-and-half or even milk if that's what you have.
• Day-old bread for croutons: Stale bread crisps up better than fresh; this is a trick I learned by accident when I forgot about bread on my counter.

Instructions

Build your base:

Melt butter and olive oil in a large pot over medium heat until they're bubbling gently. Add the cleaned leeks and chopped onion, stirring occasionally, and let them soften for 6 to 8 minutes until they're golden and sweet-smelling but still pale—if they start browning, your heat's too high.

Wake up the garlic:

Stir in the minced garlic and cook for just a minute, long enough to smell it but not so long it turns bitter or brown.

Simmer the potatoes:

Pour in the diced potatoes, vegetable broth, and bay leaf, then bring everything to a boil before turning the heat down to a gentle simmer. Let it bubble quietly for 20 to 25 minutes until the potatoes fall apart when you press them with a spoon.

Toast the croutons:

While the soup is cooking, toss bread cubes with olive oil, minced garlic, salt, and pepper until every piece is coated, then spread them on a baking sheet and bake at 190°C (375°F) for 12 to 15 minutes, stirring once halfway through, until they're golden and crisp all the way through.

Blend to silky smoothness:

Fish out the bay leaf and use an immersion blender to puree the soup right in the pot, or work in batches if you're using a countertop blender, until it's completely smooth and creamy-looking.

Finish with cream and seasoning:

Stir in the heavy cream and taste as you go, adjusting salt and pepper until it tastes right to you—there's no perfect amount, only what makes you happy.

Serve with ceremony:

Ladle the soup into bowls and crown each one with a handful of crispy croutons and a sprinkle of fresh chives, then serve while it's still steaming.

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This soup taught me that the best cooking happens when you're not trying to impress anyone, when you're just making something warm because someone needs it or because a cold day demands it. It's the kind of dish that transforms an ordinary evening into something that feels special.

The Secret of the Croutons

Those croutons are the whole story—they're what turns a simple soup into something you'll crave. The garlic gets soft and sweet when it toasts, and the bread becomes golden and crisp at the edges while staying a little tender inside, creating a textural contrast that makes each spoonful interesting. I learned this the hard way when I tried to make them five minutes before serving and they weren't crispy enough, and my husband ate them anyway but I could tell he was disappointed.

Stretching One Soup Three Ways

The beauty of this soup is how it transforms depending on what you have on hand or how you're feeling that day. You can make it exactly as written for that French bistro moment, or you can thin it with extra broth and add white beans or kale to make it a heartier meal, or you can serve it cold on a summer evening with a drizzle of good olive oil instead of cream. The potatoes and leeks are the only things that don't change—everything else is negotiable.

What to Pair It With

This soup deserves something on the side that doesn't compete with it—a slice of good bread, a simple green salad, or nothing at all if you're in the mood to let the soup be the whole story. I've served it with a crisp Sauvignon Blanc or a dry Riesling, which seems fancy until you realize it's just the wine equivalent of what you're already doing, which is keeping things clean and fresh and not fussy. If you want to eat it for lunch the next day, you've already got your answer—just warm it gently and make new croutons because the old ones will have surrendered to the soup by morning.

• Store leftover soup without the croutons in the fridge for up to three days, or freeze it for up to a month.
• Reheat gently over medium heat, stirring often, and don't let it boil or the cream will separate.
• Always toast fresh croutons just before serving—they're only worth eating when they're still crisp.

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Make this soup when you need to remember that the simplest ingredients, treated with respect and a little care, become something that tastes like love. It's the kind of cooking that reminds you why you're in the kitchen in the first place.

Recipe Help & Support

→ What type of potatoes are best?

Yukon Gold potatoes are ideal due to their creamy texture and subtle flavor that blends well when pureed.

→ Can I make the croutons gluten-free?

Yes, substitute regular bread with gluten-free bread cubes to accommodate gluten sensitivities.

→ How do I achieve a smooth texture?

Use an immersion blender or countertop blender to puree the ingredients thoroughly until velvety smooth.

→ What is a good alternative to heavy cream?

For a dairy-free option, plant-based creams such as coconut or oat cream work well for richness.

→ How long can leftovers be stored?

Store the soup without croutons in the refrigerator and consume within three days for best quality.

→ What herbs enhance the flavor?

Fresh chives add a mild onion flavor and a vibrant garnish complementing the soup’s smooth texture.