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Creamy Potato Leek Soup Recipe Easy Homemade with Crispy Croutons

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A comforting and creamy potato leek soup paired with golden, crispy croutons. This easy homemade recipe is perfect for cozy dinners and comes together in about 45 minutes.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced (about 1.5 pounds / 700 grams)
  • 3 large leeks, white and light green parts only, cleaned and sliced thinly
  • 4 cups (1 liter) vegetable or chicken broth
  • 1 cup (240 ml) heavy cream or half-and-half (or whole milk for lighter option)
  • 3 tablespoons unsalted butter (room temperature)
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped (yellow or sweet onion)
  • Salt and freshly ground black pepper to taste
  • Fresh thyme or parsley for garnish (optional)
  • For the Crispy Croutons:
  • 4 cups (about 4 ounces / 115 grams) day-old bread cubes (sourdough or baguette recommended)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder or 1 fresh garlic clove minced
  • 1 teaspoon dried Italian herbs or fresh chopped rosemary
  • Salt to taste

Instructions

  1. Clean and prepare the leeks by slicing the white and light green parts into thin rounds. Rinse thoroughly in cold water to remove all grit. Drain and set aside.
  2. In a large pot, melt 3 tablespoons of butter over medium heat. Add chopped onion, minced garlic, and sliced leeks. Cook gently, stirring often, until leeks are soft and fragrant but not browned, about 6-8 minutes.
  3. Add peeled, diced potatoes to the pot and stir to combine. Pour in 4 cups of broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes until potatoes are tender.
  4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Add more broth if too thick.
  5. Stir in 1 cup of cream or half-and-half. Season with salt and freshly ground black pepper to taste. Warm over low heat for 3 minutes without boiling.
  6. Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, dried herbs, and salt. Spread on a baking sheet in a single layer. Bake for 12-15 minutes, tossing halfway through, until golden and crisp.
  7. Ladle soup into bowls, sprinkle with crispy croutons, and garnish with fresh thyme or parsley if desired.

Notes

Wash leeks thoroughly to remove grit. Sauté leeks and onions gently to bring out sweetness without browning. Pulse blend gently to avoid gluey texture. Use day-old bread for croutons for best crunch. Croutons can be toasted in a cast iron skillet as an alternative. Soup can be thinned with broth or milk when reheating. Add a squeeze of lemon juice before serving to brighten flavors.

Nutrition

Keywords: potato leek soup, creamy soup, homemade soup, crispy croutons, comfort food, easy soup recipe

Find it online: https://dahliadishes.com/creamy-potato-leek-soup-recipe-easy-homemade-with-crispy-croutons/