Name: Creamy Potato Leek Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 2 tablespoons butter; 1 medium shallot, diced; 4 large leeks, cleaned and diced; 2-3 cloves garlic, diced; 1/2 cup white cooking wine (optional); 4-5 cups Vegetable Stock; 6 medium potatoes, peeled and diced (russet or Yukon gold are best); 2 bay leaves; 2 teaspoons fresh thyme; 1 teaspoon fresh sage, chopped; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 cup heavy cream (substitute milk); 2 teaspoons lemon juice; 5-6 cups crusty stale bread, cubed (about 1/2 loaf); 1/2 cup (1 stick) salted butter, melted; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 cup Parmesan cheese, shredded

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I’m back at you with some more soup! It’s still technically soup season (which for me is year round) so here’s some super creamy and delicious potato leek soup!

Two bowls of potato leek soup with croutons

This soup is as simple as it is delicious! The only "specialty" tool you need to make this soup is an immersion blender (this Kitchen Aid* is the one I have and I love it and use it for so many things). If you don't have an immersion blender, you can also use a regular blender and blend the soup in small batches but that is honestly such a pain (and a mess). My immersion blender is one of my top 10 kitchen tools that I couldn't live without (that sounds like a fun future post). Otherwise, this soup is super easy and very minimal effort.

I also use my homemade Vegetable Stock in this soup because I always have some on hand. You can use use store bought stock, of course, but if you've never made homemade stock you're missing out! Once you start, you'll never go back to the store bought stuff. *note: if you use store bought stock, be wary of the salt content and omit the added salt from the recipe until you've tasted it.

Making the Soup

In a large stockpot over medium heat, melt the butter and lightly saute the shallot, leeks, green onions, and garlic until fragrant.
De-glaze the pan with the wine and then add in the vegetable stock.

Mix in the potatoes, bay leaves, thyme, sage, cayenne, salt, and pepper. Cover and let simmer for 30-40 minutes or until the potatoes are soft.

Use an Immersion Blender* to blend until creamy. Add in the heavy cream and lemon juice and simmer for another 5 minutes. Taste and adjust seasonings as necessary.

While the soup is cooking, make the croutons.

Homemade Croutons

I love making homemade croutons with blended soups because it adds such great texture and flavor. Also, we almost always have a little extra bread laying around that's starting to go stale (or at very least, isn't super fresh anymore). My favorite breads to use for croutons are either sourdough or ciabatta, but any good crusty bread will do!

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Evenly spread the cubed bread on the baking sheet and drizzle with melted butter, garlic powder, salt, and pepper. Toss until evenly coated then sprinkle the shredded Parmesan on top. Bake for 10-15 minutes or until golden brown and crispy.

Croutons with cheese on top before baking

Store the soup in an airtight container in the fridge for up to a week. Store the croutons in an airtight container at room temperature for up to 5 days.

If you make this recipe, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.

Creamy Potato Leek Soup

Author: Kyleigh Sage
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Ingredients

Scale

Potato Leek Soup

2 tablespoons butter
1 medium shallot, diced
4 large leeks, cleaned and diced
2-3 cloves garlic, diced
½ cup white cooking wine (optional)
4-5 cups Vegetable Stock
6 medium potatoes, peeled and diced (russet or Yukon gold are best)
2 bay leaves
2 teaspoons fresh thyme
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup heavy cream (substitute milk)
2 teaspoons lemon juice

Homemade Croutons

5-6 cups crusty stale bread, cubed (about ½ loaf)
½ cup (1 stick) salted butter, melted
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ cup Parmesan cheese, shredded

Instructions

Potato Leek Soup

In a large stockpot over medium heat, melt the butter and lightly saute the shallot, leeks, green onions, and garlic until fragrant.
De-glaze the pan with the wine and then add in the vegetable stock.
Mix in the potatoes, bay leaves, thyme, sage, cayenne, salt, and pepper.
Cover and let simmer for 30-40 minutes or until the potatoes are soft.
Use an immersion blender to blend until creamy.
Add in the heavy cream and lemon juice and simmer for another 5 minutes.
Taste and adjust seasonings as necessary.

Croutons

While the soup is cooking, make the croutons.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Evenly spread the cubed bread on the baking sheet and drizzle with melted butter, garlic powder, salt, and pepper.
Toss until evenly coated then sprinkle the shredded Parmesan on top.
Bake for 10-15 minutes or until golden brown and crispy.
Serve the soup with a generous helping of croutons on top!
Store the soup in an airtight container in the fridge for up to a week. Store the croutons in an airtight container at room temperature for up to 5 days.

Category: Dinner, Soup
Method: Stovetop
Cuisine: French