Creamy Potato Leek Soup (Printable)

Velvety blend of potatoes and leeks finished with crispy garlic croutons in a comforting soup.

# Ingredient List:

→ For the Soup

01 - 2 tablespoons unsalted butter
02 - 2 tablespoons olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, chopped
05 - 3 cloves garlic, minced
06 - 2 pounds Yukon Gold potatoes, peeled and diced
07 - 5 cups vegetable broth
08 - 1 bay leaf
09 - ½ cup heavy cream
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons chopped fresh chives (for garnish)

→ For the Garlic Croutons

12 - 3 cups day-old baguette or country bread, cut into ½-inch cubes
13 - 2 tablespoons olive oil
14 - 2 cloves garlic, finely minced
15 - ¼ teaspoon sea salt
16 - Freshly ground black pepper, to taste

# How to Make:

01 - In a large pot, melt the butter with olive oil over medium heat. Add the leeks and onion and sauté for 6 to 8 minutes until softened but not browned.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are very tender.
04 - Preheat oven to 375°F. In a large bowl, toss bread cubes with olive oil, minced garlic, salt, and pepper until evenly coated. Spread on a baking sheet and bake for 12 to 15 minutes, stirring once, until golden and crisp.
05 - Remove the bay leaf from the soup. Puree the soup with an immersion blender or in batches in a blender until smooth and creamy.
06 - Stir in the heavy cream and season with salt and pepper to taste. Gently reheat if necessary.
07 - Ladle soup into bowls. Top with garlic croutons and sprinkle with fresh chives. Serve hot.

# Expert Tips:

01 -
  • It comes together faster than you'd think, and the result tastes like you've been stirring it for hours.
  • Those homemade garlic croutons give you a reason to buy good bread and feel like you're doing something fancy.
  • One pot plus one baking sheet means almost no cleanup, which is its own kind of luxury.
02 -
  • Don't skip cleaning the leeks properly—grit between the layers will ruin the silky texture of an otherwise perfect soup.
  • An immersion blender gives you better texture control than a countertop blender, but both work; just don't over-blend or the soup gets gluey.
  • Save some of the cooking broth before you blend if you like a thinner soup—you can always add it back in.
03 -
  • For a vegan version, swap butter for plant-based butter and cream for coconut or oat cream, and you'll lose nothing in translation.
  • A tiny pinch of nutmeg, added right at the end, brings warmth and depth without announcing itself—trust it even if you're skeptical.

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