I absolutely love this Leek and Potato Soup with Croutons and Chives Recipe because it’s one of those recipes that feels like a warm hug in a bowl. The creamy, comforting soup is brightened by the fresh, delicate chives and the crunch of golden croutons, making it an irresistible combination. It’s perfect for chilly evenings when you want something both fancy and fuss-free, and honestly, it’s a dish that never fails to impress guests or cozy up a quiet night.
When I first tried this recipe, I was surprised by how simple ingredients like humble leeks and potatoes could transform into something so rich and flavorful. You’ll find that the secret is in the gentle sautéing of the leeks with garlic and butter, plus the silky finish with cream. Whether you’re looking for a nourishing lunch or a starter for dinner, this Leek and Potato Soup with Croutons and Chives Recipe has you covered with fuss-free elegance.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You’ll be amazed at how butter, leeks, and potatoes come together to create rich depth without a long ingredient list.
- Easy To Make: This soup is forgiving and perfect for beginner cooks, with just a few easy steps that yield a restaurant-quality dish.
- Crunchy Croutons for Texture: The buttery croutons add a satisfying crunch that makes every mouthful exciting.
- Versatile and Crowd-Pleasing: Whether you serve it as a starter or a full meal, this recipe adapts to your needs effortlessly.
Ingredients You’ll Need
To make the best Leek and Potato Soup with Croutons and Chives Recipe, you’ll want to gather ingredients that complement each other perfectly and bring out that classic creamy texture with fresh subtle flavors. Choosing the right potatoes and leeks is key to getting that velvety soup consistency.
- Butter: Use unsalted butter so you can control the saltiness, and it gives the base a rich, silky flavor.
- Garlic cloves: Freshly minced garlic adds a lovely aroma and depth—don’t skip this, it takes the soup to another level.
- Leeks: Only the white and pale green parts, sliced thin; they soften beautifully and offer a mild, sweet onion flavor.
- Potatoes: Choose starchy varieties like Sebago (Australia), Russet (US), or Maris Piper (UK) for creaminess—avoid waxy ones that won’t break down well.
- Chicken or vegetable stock: Go for low-sodium to better control seasoning and get an even richer soup base.
- Cream: Heavy or thickened cream gives the soup its luscious finish; you can substitute milk if you want a lighter version.
- Salt and black pepper: Essential for seasoning; kosher salt is great for gentle seasoning, but table salt works with a little less.
- Bread for croutons: Thick slices of sturdy bread that can crisp well in the oven.
- Melted butter or olive oil spray: For coating croutons to get that perfect crunch and golden color.
- Chives: Fresh and finely chopped, they add a mild oniony freshness as a beautiful garnish.
- Extra cream: Optional, for drizzling and presentation—you’ll love this finishing touch!
Variations
I love playing around with this recipe depending on the season or what I have on hand. It’s super easy to personalize, so feel free to experiment with spices or garnishes to make it yours.
- Herb Boost: Adding a handful of fresh thyme or rosemary while sautéing the leeks gives an earthy twist—my family is obsessed when I do this!
- Vegan Adaptation: Swap butter for olive oil, use vegetable stock, and replace cream with coconut or cashew cream—still delicious and just as creamy.
- Extra Veggies: Stir in some cooked cauliflower or celery for a bit more texture and nutrition; the soup still stays smooth but packs extra flavor.
- Spice it Up: A dash of smoked paprika or a pinch of cayenne can add warmth without overpowering the comforting base.
How to Make Leek and Potato Soup with Croutons and Chives Recipe
Step 1: Sauté the Leeks and Garlic for a Flavorful Base
Melt your butter in a large pot over medium heat, then toss in the finely minced garlic and sliced leeks. Sauté gently for about 7 minutes until the leeks become soft and sweet, which really unlocks their flavor. Avoid browning or caramelizing here because you want a delicate, creamy soup, not a caramelized leek flavor. This is the heart of your soup, so take your time while stirring occasionally.
Step 2: Cook the Potatoes with Stock Until Tender
Add your diced potatoes and pour in the chicken or vegetable stock, then increase the heat to bring everything to a simmer. Once simmering, cover with a lid, lower the heat, and let it cook gently for 25 minutes or until the potatoes are very soft and almost falling apart. This slow simmer helps the potatoes break down beautifully, thickening the soup naturally for that perfect creamy texture you want.
Step 3: Puree Just Until Smooth
Turn off the stove and use a stick blender to puree the soup until it’s just smooth. Here’s a tip I learned the hard way: don’t over-blend! Over-pureeing potatoes can make the soup gluey and sticky because of the starch release. If you don’t have a stick blender, gently mash potatoes in the liquid with a potato masher before pulsing carefully in a blender—just until smooth.
Step 4: Season and Stir in Cream
Season the soup with cooking salt and black pepper, then stir through the cream for that luxurious richness. I always taste at this point and adjust the salt or pepper because the stock and cream levels can vary. The soup should be velvety with a hint of sweetness from the leeks and the warming butter-garlic base.
Step 5: Make the Croutons
Preheat your oven to 180°C/350°F (160°C fan-forced). Toss the torn bread pieces with melted butter or spray lightly with olive oil, then spread them on a baking sheet. Bake for about 5 minutes or until they’re golden and crunchy, then sprinkle with a pinch of salt while still hot. These croutons are the magic touch that add texture and buttery crunch your soup will thank you for.
Step 6: Serve with Chopped Chives and Extra Cream
Ladle your soup into bowls, drizzle with a little extra cream, sprinkle generously with finely chopped fresh chives, and top with those crunchy croutons. The fresh chives add a lovely mild onion flavor and pop of color that makes this humble soup feel special and inviting.
Pro Tips for Making Leek and Potato Soup with Croutons and Chives Recipe
- Choose the Right Potato: I always use starchy potatoes like Russet or Maris Piper because they break down better and result in a creamier soup.
- Sauté Leeks Slowly: Cooking leeks gently in butter and garlic brings out their natural sweetness and creates a flavorful base.
- Avoid Over-Blending: Pureeing just until smooth keeps the texture silky without turning gluey or sticky.
- Make Croutons Fresh: Baking your croutons just before serving ensures they stay crunchy and delicious on the soup.
How to Serve Leek and Potato Soup with Croutons and Chives Recipe
Garnishes
Personally, I can’t get enough of fresh finely chopped chives—they add the perfect mild onion note and a lovely green pop on top. A swirl of extra cream for that silky finish is my favorite final touch, and those homemade buttery croutons bring irresistible crunch. If you want to get fancy, a sprinkle of smoked paprika or a few drops of truffle oil also elevate the soup beautifully.
Side Dishes
I like to pair this soup with a crisp green salad or a light slaw for contrast, plus some extra crusty bread if the croutons aren’t enough! It also goes wonderfully alongside some simple roasted vegetables or a baked chicken for a cozy, complete meal.
Creative Ways to Present
For special dinners, I serve the soup in small ramekins or mini soup bowls topped with chives and a crouton skewered on a cocktail stick. You can even hollow out mini bread rolls to use as edible soup bowls, which is always a crowd-pleaser at parties. Adding a little edible flower or microgreens on top adds a fancy touch and makes it feel extra festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 3 days. It reheats beautifully on the stove over low heat, just give it a gentle stir to bring the cream back to life. Croutons are best stored separately to keep them crunchy.
Freezing
This Leek and Potato Soup with Croutons and Chives Recipe freezes very well! I freeze it in portioned containers without the cream or croutons. When ready to eat, thaw overnight in the fridge, reheat slowly on the stove, then add fresh cream and croutons just before serving.
Reheating
To keep the soup silky when reheating, warm it gently over low heat, stirring often so it doesn’t stick or separate. Add a splash of cream or stock if it’s too thick, and always add fresh chives and croutons at the last minute to keep those flavors fresh and textures crisp.
FAQs
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Can I use onions instead of leeks in this soup?
Absolutely! If you don’t have leeks or prefer onions, use chopped white or yellow onions and sauté them slowly over low heat for 10–12 minutes until soft and sweet. Just be careful not to let them caramelize or brown too much, as the flavor profile shifts slightly but still works wonderfully.
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What type of potatoes work best for this recipe?
For the creamiest texture, starchy potatoes like Russet (US), Maris Piper (UK), or Sebago (Australia) are best. Avoid waxy potatoes like red or new potatoes since they don’t break down well and won’t create the same silky soup consistency.
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Can I make this soup vegan?
Yes! Swap the butter for olive oil, use vegetable stock, and replace the cream with coconut or cashew cream alternatives. The soup might have a slightly different taste but remains delicious and creamy.
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How do I prevent the soup from becoming gluey when pureeing?
Be sure to puree the soup just until it’s smooth and no more. Over-blending releases too much starch from the potatoes, which can make the texture sticky and gluey. Using a stick blender rather than a high-speed blender also gives you better control.
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How long can I store leftovers?
Stored in an airtight container, your leftover Leek and Potato Soup with Croutons and Chives Recipe will stay fresh in the fridge for up to 3 days. For longer storage, freeze the soup without cream or croutons for up to 3 months.
Final Thoughts
This Leek and Potato Soup with Croutons and Chives Recipe is genuinely one of my all-time favorites because it feels like a little luxury you can easily make at home. The comforting texture, the balance of flavors, and the satisfying crunch of croutons make it a recipe I return to again and again. If you haven’t tried making it yet, I really encourage you to give it a go — I promise you’ll love the results as much as I do. It’s perfect for sharing with family or just enjoying on a quiet night in.
Print
Leek and Potato Soup with Croutons and Chives Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A classic and elegant leek and potato soup recipe featuring sautéed leeks and garlic in butter, creamy potatoes simmered in low-sodium vegetable or chicken stock, blended to a smooth texture and garnished with chives, cream, and crispy homemade croutons. Perfect as a comforting starter or light meal.
Ingredients
Soup
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks (white and pale green parts only), sliced thinly (about 2 cups)
- 1 kg (2 lb) potatoes (Sebago/Russet/Maris Piper), peeled and diced into 1″/2.5cm cubes
- 1.5 litre (1.5 qt) chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (can substitute milk)
- 1 tsp cooking salt/kosher salt (reduce by 25% if using table salt)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton size pieces
- 1 tbsp melted butter or olive oil spray
- Pinch of salt
Garnish
- Chives, finely chopped
- Extra cream, for garnish
Instructions
- Sauté Leeks and Garlic: Melt the butter in a large pot over medium heat. Add the finely minced garlic and sliced leeks. Sauté for about 7 minutes until the leeks are soft and sweet, being careful not to brown or caramelize.
- Simmer Potatoes and Broth: Add the diced potatoes and low-sodium stock to the pot. Increase the heat to bring the mixture to a simmer. Once simmering, cover with a lid and reduce the heat to maintain a gentle simmer. Cook for 25 minutes or until the potatoes are very soft and almost falling apart.
- Blend Soup Smoothly: Turn off the heat and use a stick blender to puree the soup just until smooth. Avoid over-pureeing to prevent the soup from becoming gluey. If using a regular blender, mash the potatoes with a masher before pulsing briefly until just smooth.
- Season and Add Cream: Stir in salt and black pepper to taste. Then mix in the heavy cream until well combined and heated through gently.
- Prepare Croutons: Preheat oven to 180°C (350°F) or 160°C fan-forced. Toss the torn bread pieces with melted butter or spray lightly with olive oil. Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while still hot.
- Serve: Ladle the soup into bowls, drizzle with extra cream, sprinkle finely chopped chives on top, and add a handful of crispy croutons as garnish for texture and flavor contrast.
Notes
- Leeks: Use only the white and pale green parts. If you can’t find leeks, substitute with onions, cooking them on low heat for 10-12 minutes until soft and sweet without caramelizing.
- Potato Types: Use starchy potatoes for best results. In Australia, Sebago; in the US, Russet; in the UK, Maris Piper. Avoid red or new potatoes as they are lower in starch and won’t break down properly to create a creamy texture.
- Pureeing: Blend the soup just until smooth to avoid a gluey texture caused by overprocessing potatoes. Stick blenders provide better control than food processors or blenders.
- Origin: This updated recipe is inspired by Julia Child’s leek and potato soup with improvements including sautéing leeks in garlic butter, using stock instead of water, and adding croutons for a flavorful modern twist.
- Nutrition estimates are based on 5 servings as a meal-size portion. It can stretch to 8 servings if served as a starter.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
