Description
A classic, creamy Leek and Potato Soup featuring sautéed leeks and garlic in butter, tender potatoes simmered in low-sodium chicken or vegetable stock, and finished with a touch of cream. Served with crispy homemade croutons and garnished with fresh chives, this comforting soup makes an elegant starter or a satisfying meal.
Ingredients
Scale
Soup
- 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″/2.5 cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (substitute milk if preferred)
- 1 tsp cooking salt / kosher salt (reduce by 25% if using table salt)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton-size pieces
- 1 tbsp melted butter or olive oil spray
- Salt, to taste
Garnish
- Chives, finely chopped
- Extra cream, for garnish
Instructions
- Sauté: Melt butter in a large pot over medium heat. Add the finely minced garlic and sliced leeks, and sauté them gently for about 7 minutes until they become soft and sweet without browning.
- Simmer: Add the diced potatoes and the low sodium chicken or vegetable stock to the pot. Increase the heat until the mixture comes to a gentle simmer, then cover with a lid and reduce the heat to maintain a gentle simmer. Cook for about 25 minutes or until the potatoes are very soft and starting to break apart.
- Minimal Blitz: Turn off the stove, and using an immersion (stick) blender, blend the soup just until it is smooth, taking care not to over-puree to avoid a gluey texture. If using a regular blender, mash the potatoes in the liquid first with a potato masher then pulse in the blender until just smooth.
- Season and Enrich: Stir in the salt and black pepper, then add the heavy cream, mixing gently to combine and warm through.
- Prepare Croutons: Preheat oven to 180°C/350°F (160°C fan-forced). Toss the bread pieces with melted butter or spray with olive oil, then spread in a single layer on a baking tray. Bake for about 5 minutes or until golden and crunchy. Sprinkle with salt while still warm.
- Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle finely chopped chives on top, and scatter the crispy croutons for a delicious texture contrast.
Notes
- Leeks: Use only the white and pale green parts; discard the tough dark green leaves. If unavailable, substitute with chopped onions, sautéed gently for 10-12 minutes until soft and sweet, avoiding caramelization.
- Potatoes: Use high-starch potatoes like Sebago (Australia), Russet (US), or Maris Piper (UK) for the best creamy texture. Avoid waxy or new potatoes as they do not break down well.
- Pureeing: Do not over-blend as this can make the soup gluey. Use a stick blender for better control. If using a regular blender, mash first then pulse only briefly.
- Flavor Boost: This recipe enhances classic leek and potato soup by sautéing leeks in garlic butter and adding garlic for depth, plus the addition of crunchy croutons for texture.
- Serving Size: While the recipe yields around 5 generous meal-sized servings, it can serve 8 as a starter portion.
Nutrition
- Serving Size: 393g
- Calories: 311
- Sugar: 2g
- Sodium: 551mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 64mg
