First things first, you need to properly clean your leeks! Cut the roots off the leeks and slice in half lengthwise. Thoroughly rinse under cold water, making sure to get any sand out from between the layers.
Cut the dark green tops off the leeks and set aside. You can either discard them or keep them in the freezer to use to make homemade vegetable stock! Thinly slice the white/light green parts of the leeks.
Peel the potatoes and then dice into small chunks.
In a large stock pot, melt the butter over medium heat. Add in the sliced leeks and garlic and sauté until tender and aromatic, about 10-15 minutes.
Add in the diced potatoes, herbs, and spices and cover with the vegetable stock.
Cover and bring to a boil. Then reduce the heat and simmer for 15-20 minutes or until the potatoes are fully cooked and tender.
Remove the sage, thyme, and bay leaves and discard.
Then puree the soup! You can use either an immersion blender or a standard blender to get the soup nice and smooth! If using a standard blender, you'll need to blend in 2-3 small batches. Only fill the blender about halfway and leave the hole in the lid open to allow steam to escape.
Pour back into the pot and stir in the heavy cream. Cook for 5-10 more minutes or until heated through.
Taste and adjust seasonings as desired.
Spoon the potato leek soup into bowls and garnish with homemade sourdough croutons and fresh chives!
Croutons
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the bread into 1 inch cubes and add to the bowl. Then drizzle with the melted butter and toss until all the pieces are coated.
Sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine.
Spread into an even layer on the baking sheet.
Bake for 10-15 minutes, or until golden brown and crispy.
Remove from the oven and let cool completely. Store in an air tight container for up to 2 weeks!
Notes
Store in an airtight container in the fridge for up to 5 days.Since this potato leek soup contains cream, I don't recommend freezing it. However, you can freeze a portion of the soup BEFORE adding in the cream, and then add in the remaining cream when it's time to serve.