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Potato and leek soup

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 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 730kcal

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

    Calories: 730kcal | Carbohydrates: 94g | Protein: 20g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 829mg | Potassium: 324mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1560IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 7mg