Description
A velvety smooth soup made with tender potatoes, delicate leeks, and a touch of cream for a comforting and elegant dish.
Ingredients
2 tablespoons butter
2 large garlic cloves, finely minced
3 leeks (white and light green parts), thinly sliced
2 pounds potatoes, peeled and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
3/4 cup heavy cream (or milk as a lighter option)
1 teaspoon salt
1/2 teaspoon black pepper
Croutons:
2 thick slices of bread, torn into bite-sized pieces
1 tablespoon melted butter or olive oil
Pinch of salt
Garnish:
Fresh chives, finely chopped
Extra cream for drizzling
Instructions
1. In a large pot over medium heat, melt the butter. Add the garlic and sliced leeks, cooking for about 7 minutes until soft and fragrant.
2. Add the potatoes and broth. Increase heat to bring to a gentle boil, then reduce heat, cover, and let simmer for about 25 minutes until the potatoes are very tender.
3. Remove from heat and blend the soup using an immersion blender until just smooth. Avoid over-blending to prevent a gluey texture.
4. Stir in the salt, pepper, and cream until fully combined.
5. For the croutons, preheat the oven to 350°F. Toss the bread pieces with melted butter or oil, spread on a baking sheet, and bake for about 5 minutes until golden and crisp. Sprinkle lightly with salt.
6. Serve the soup warm, topped with croutons, chopped chives, and a drizzle of cream.
Notes
Avoid over-blending to maintain a silky texture.
Use vegetable broth to keep the recipe vegetarian.
Add milk instead of cream for a lighter consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: French