Leek and Potato Soup with Crispy Croutons and Chives Recipe

Hey friend, if you’re looking for a cozy, comforting dish that feels like a warm hug in a bowl, this Leek and Potato Soup with Crispy Croutons and Chives Recipe is exactly what you need. I absolutely love how the creamy potatoes blend so beautifully with the mild sweetness of leeks, and the crispy croutons sprinkled on top add that extra crunch that keeps me coming back for more.

This soup works wonders on chilly days or when you want something simple but elegant enough to serve guests. Plus, it’s surprisingly easy to make! Once you try this Leek and Potato Soup with Crispy Croutons and Chives Recipe, you’ll find it’s become a staple in your recipe collection just like it has in mine.

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Ingredients You’ll Need

These ingredients work together like a little dream team—simple staples that come alive when cooked right. When you shop, choose fresh leeks and a sturdy potato variety to get the best creamy texture without losing that lovely hearty feel.

• Butter: I use unsalted butter so I can control the saltiness later on, plus it adds a rich, silky base to the soup.
• Garlic cloves: Finely minced to infuse a gentle garlicky warmth without overpowering the leeks.
• Leeks: Use only the white and pale green parts—those are the tender bits that melt into sweet goodness when sautéed.
• Potatoes: Go for starchy ones like Russets or Maris Piper—they break down perfectly to give you a creamy soup without lumps.
• Chicken or vegetable stock: Low sodium is key here so you can season to taste without overdoing it.
• Cream: Heavy cream adds that luscious, silky finish, though whole milk works in a pinch for a lighter version.
• Salt and black pepper: The basics, but essential for bringing all the flavors together.
• Bread for croutons: Choose thick slices of a sturdy loaf so your croutons hold up nice and crunchy.
• Butter or olive oil spray: For coating the croutons so they get that perfect golden crispiness.
• Chives: Finely chopped for a fresh, oniony burst that finishes off the soup beautifully.

Variations

I love making this soup as-is, but I’ve often played around with toppings and swaps to keep things interesting. Don’t hesitate to get creative — it’s really forgiving.

• Vegetarian/Vegan: Swap the butter for olive oil and use vegetable stock; skip the cream or use a plant-based alternative like coconut or cashew cream.
• Added Protein: Stir in some crispy bacon bits or shredded chicken at the end if you want a heartier meal. I once added smoked salmon for a fancy twist — delicious!
• Extra Veggies: Sometimes I add a handful of spinach or kale at the last minute for color and nutrition.
• Spice it Up: A pinch of smoked paprika or a drizzle of truffle oil can turn this into a gourmet experience in no time.

How to Make Leek and Potato Soup with Crispy Croutons and Chives Recipe

Step 1: Sauté Your Leeks and Garlic to Soft Perfection

Start by melting your butter in a large, heavy-bottomed pot over medium heat. Once it’s melted and fragrant, toss in the garlic and leeks. Sauté gently for about 7 minutes, stirring occasionally until they’re tender and sweet but not browned. This step is key—soft leeks bring a natural sweetness that forms the soul of this soup. When I first tried rushing this step, the soup just felt a bit flat, so don’t skip it!

Step 2: Add Potatoes and Stock, Then Simmer Away

Next, add your diced potatoes and the broth. Turn the heat up and bring everything to a gentle simmer. Then cover with a lid, reduce heat to low, and let it simmer gently for about 25 minutes—until your potatoes are so soft they’re just about falling apart. This slow simmer lets all the flavors meld beautifully and gives you that creamy texture. I like to test the potatoes with a fork; if they mash easily, you’re good to go.

Step 3: Puree Smoothly—But Don’t Overdo It

Turn off the heat and use a stick blender to puree the soup until it’s just smooth. This recipe taught me to be gentle—too much blending can make the soup gluey and dense, which nobody wants! If you don’t have a stick blender, mash with a potato masher first, then pulse in a blender just a few times until smooth. The texture should be silky but with a touch of body.

Step 4: Season and Stir in Cream

Season your soup with salt and pepper, then add the cream for richness. Stir gently to combine. Take a taste—and adjust seasoning if you need. This is where you could sneak in a little more garlic powder or a pinch of nutmeg if you want to get fancy. I always keep the cream in my fridge just in case I want an extra drizzle at serving.

Step 5: Make Your Crispy Croutons

While the soup simmers, preheat your oven to 180°C/350°F (160°C fan-forced). Tear your bread into bite-sized crouton pieces, drizzle with melted butter or spray with olive oil, and sprinkle with a little salt. Bake for about 5 minutes or until golden and crunchy. Keep an eye on them—they can go from perfect to burnt quickly! These croutons add that magical crunch that makes this recipe unforgettable.

Step 6: Serve with a Drizzle of Cream, Crispy Croutons, and Fresh Chives

Ladle your silky soup into bowls, add a swirl of cream, sprinkle on plenty of chopped fresh chives, and top with those buttery croutons. The mix of creamy, crunchy, and vibrant fresh flavors is what makes this Leek and Potato Soup with Crispy Croutons and Chives Recipe one of my favorites to share.

How to Serve Leek and Potato Soup with Crispy Croutons and Chives Recipe

Garnishes

I always go for a swirl of extra cream on top, chopped fresh chives, and those crunchy homemade croutons—you’ll love how the textures come alive together. Sometimes I add a sprinkle of freshly cracked black pepper or a few drops of good-quality olive oil for a finishing touch.

Side Dishes

This soup pairs wonderfully with a simple mixed greens salad dressed with lemon vinaigrette or a slice of crusty artisan bread. For an even heartier meal, I sometimes serve it alongside roasted chicken or a cheese and charcuterie board for guests.

Creative Ways to Present

For special occasions, I love serving this soup in elegant glass mugs to show off the creamy texture. Another fun idea is to serve mini portions in shot glasses as a starter during parties, topped with a single crouton and a chive for a fancy finger food feel.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover soup in an airtight container in the fridge for up to 3 days. I find the flavors develop even more overnight, making leftovers just as delicious as fresh.

Freezing

This soup freezes beautifully—just pop it in freezer-safe containers and it will last up to 3 months. When you want to enjoy it again, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat your soup slowly on low heat to maintain that creamy texture. Stir regularly, and if it thickens up too much, add a splash of stock or water to loosen it back up. Then top with fresh croutons and chives right before serving to keep their crunch and freshness.

FAQs

Final Thoughts

This Leek and Potato Soup with Crispy Croutons and Chives Recipe holds a special place in my kitchen—it’s my go-to when I want something that feels both nourishing and a bit indulgent. I hope you enjoy making it as much as I do, and find yourself turning to it on chilly evenings or whenever you need a little comforting warmth. Give it a try, and get ready for compliments from family and friends!

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