Potato and Leek Soup with homemade croutons

Dinners don't get much easier than this comforting potato and leek soup. A warming recipe and bowl of love. The added bonus- this dinner or lunch = very little time required.

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Course: Soup

Cuisine: French

Prep Time: 10

Cook Time: 25

Servings:

Calories: 730kcal

Author: Nellie Kerrison | Relish Mama

Equipment

A large sauce pan
Small frying pan
Stick blender / immersion blender

Ingredients

Soup

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 garlic cloves peeled and minced
3 leeks white and light green parts only, cleaned & thinly sliced
1 kilo Russet potatoes or your choice or floury potatoes, peeled and roughly chopped
1.5 litres of stock either chicken stock or vegetable stock
Sea salt
Freshly cracked black pepper
1/2 - 2/3 cup of cream
pinch Aleppo chilli pepper flakes to taste, optional but highly recommended.

Croutons

1-2 tablespoons extra virgin olive oil
2 garlic cloves peeled and minced
2-3 thick slices of coarsely torn sourdough bread
1 teaspoon dried oregano
Sea salt
2 tablespoons grated parmesan

To serve: Croutons & fresh herbs of your choice - the likes of dill, parsley, oregano, chives

Instructions

Melt the butter and extra virgin olive oil over medium heat in a large pot. Add the sliced leeks and cook, stirring regularly, until nice & soft and very aromatic, about 6-8 minutes. Lower the heat if the leeks are at risk of colouring and browning.
Add the potatoes and stock, and then bring to a boil. Then lower the heat and cover with a lid and simmer for 25 minutes, or until the potatoes are very soft.
Blitz the soup with a stick blender until smooth.
Add the cream and stir through.
Season to taste with sea salt and freshly cracked black pepper. I adore the addition of Aleppo chilli pepper flakes, so please add these if you like the idea of that.
Reheat a little if you feel your soup needs it.
Ladle into serving bowls and garnish with fresh herbs and serve with herby croutons on top.
Croutons
1-2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and crushed or finely diced
2-3 thick slices of coarsely torn sourdough bread
1 teaspoon dried oregano
Sea salt
2 tablespoons grated parmesan
To make the croutons, place all the ingredients in a pan, except the salt & parmesan. Fry in a preheated frying pan until each side is crisp and lightly golden.
Lastly, add the sea salt and sprinkle the parmesan over the croutons, and shake the croutons around in the bowl or pan.

Video

Notes

To freeze: This potato and leek soup can be frozen without the cream and herbs for up to 3 months. Simply defrost the soup in the refrigerator the day before serving and then reheat it in a saucepan over medium heat until hot. Add in the cream and season to taste.
Continue with the fresh herbs and herby croutons when serving.

Nutrition