Leek and Potato Soup with Croutons and Chive Garnish Recipe

There’s something incredibly comforting about a bowl of Leek and Potato Soup with Croutons and Chive Garnish Recipe that just warms the soul. I absolutely love this version because it strikes the perfect balance between creamy and light, with just enough texture from the croutons and a fresh pop from the chives. Whether you’re craving a cozy meal on a chilly evening or looking to impress friends with a classic, elegant starter, this recipe never lets me down.

When I first tried making this Leek and Potato Soup with Croutons and Chive Garnish Recipe, I was pleasantly surprised at how simple ingredients came together to create such a luxurious texture and flavor. You’ll find that it’s easy to make with everyday pantry staples, and the bonus crispy croutons elevate it to something special. It’s one of those recipes that feels like a warm hug on a plate and I can’t wait for you to try it too.

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Ingredients You’ll Need

The combination of leek and potato is classic and comforting, but when paired with garlic butter and a simple homemade stock, it becomes something truly special. Make sure to pick fresh leeks and starchy potatoes, which are key for that creamy finish.

• Butter: I always use unsalted butter so I can control the saltiness in the dish.
• Garlic cloves: Freshly minced garlic adds a subtle depth of flavor; don’t skip it!
• Leeks: Only use the white and pale green parts for the best sweetness and tenderness.
• Potatoes: Sebago, Russet, or Maris Piper work great since they break down nicely to give a creamy texture.
• Chicken or vegetable stock: Low sodium to adjust seasoning yourself; homemade if you have it!
• Cream: Heavy or thickened cream makes the soup luxuriously smooth; you can substitute milk if you prefer lighter.
• Cooking salt and black pepper: Essential for seasoning to taste at the end.
• Bread for croutons: Preferably day-old or slightly dense bread for the best crunch.
• Melted butter or olive oil spray: For toasting the croutons until golden and crisp.
• Chives: Fresh chives finely chopped for a bright, oniony garnish.

Variations

I love how versatile this Leek and Potato Soup with Croutons and Chive Garnish Recipe is, so feel free to tweak it to suit your taste or dietary needs. I often play around with herbs or swap cream for a lighter milk option when I want a healthier version.

• Vegetarian: Use vegetable stock and omit any animal-based toppings; the flavor stays rich and satisfying.
• Garlic-Free: If you’re avoiding garlic, sauté the leeks in butter alone and add a bay leaf to the stock for aroma.
• Herb Variations: Add thyme or rosemary during simmering for a different fragrant note that my family really enjoys.
• Dairy-Free: Substitute cream with coconut milk and use olive oil instead of butter for a creamy, dairy-free twist.

How to Make Leek and Potato Soup with Croutons and Chive Garnish Recipe

Step 1: Sauté your leeks and garlic until sweet and tender

Start by melting the butter in a large pot over medium heat—this is the flavor base! Add finely minced garlic and the thinly sliced white and pale green parts of the leeks. Cook gently for about 7 minutes, stirring often, until the leeks are soft and sweet but not browned. This step really brings out the best mild, onion-y flavor in the leeks, and you’ll notice the lovely aroma filling your kitchen.

Step 2: Simmer the potatoes in stock until meltingly soft

Next, add your peeled, diced potatoes and pour in the chicken or vegetable stock. Turn up the heat and bring it to a gentle simmer. Once it bubbles, cover with a lid and lower the heat so it keeps simmering gently. Let it cook for about 25 minutes, or until the potatoes are very soft and practically falling apart. This slow simmer ensures that all the flavors marry beautifully without the potatoes breaking down too much.

Step 3: Blend the soup with care for just the right texture

Once the potatoes are perfectly tender, turn off the heat and use a stick blender to puree the soup until it’s just smooth. Here’s a little trick I learned: don’t over-blend! If you pureé too much, the potato can turn gluey and sticky. I always stop when it’s creamy but still has a bit of body—this way, the soup has that wonderfully silky texture that feels homemade but still elegant.

Step 4: Season and finish with cream for richness

Stir in your salt and pepper to taste, then gently mix in the cream. This adds richness and smoothness without overpowering the delicate flavors of leek and potato. At this point, taste and tweak seasoning as needed — I always add a pinch more salt to bring out the flavors perfectly.

Step 5: Make the croutons for that perfect crunch

While the soup simmers, preheat your oven to 180°C/350°F (160°C fan-forced). Tear the bread slices into crouton-sized pieces and toss them with melted butter or spray with olive oil. Spread on a baking sheet, sprinkle lightly with salt, and bake for about 5 minutes until golden and crunchy—keep an eye on them, they can burn quickly! These crunchy little morsels add unbeatable texture contrast when sprinkled over the soup.

Step 6: Serve with a drizzle of cream, chives, and croutons

Ladle your warm soup into bowls, then drizzle a little extra cream on top and scatter finely chopped fresh chives for a bright, fresh finish. Finally, sprinkle those golden croutons over the top just before serving. The crispy croutons with the creamy, savory soup and fresh chive garnish is a combination my family continually asks for.

How to Serve Leek and Potato Soup with Croutons and Chive Garnish Recipe

Garnishes

I always reach for fresh chopped chives as a garnish because they add a beautiful pop of green and a subtle oniony freshness that complements the creamy soup perfectly. A delicate drizzle of extra cream makes it look extra indulgent and luscious, and the croutons add that irresistible crunch.

Side Dishes

For sides, my go-to is a simple green salad with a tangy vinaigrette or some buttery garlic bread to keep things light but satisfying. Sometimes, we add roasted vegetables or even a crisp pear and walnut salad to round out the meal beautifully.

Creative Ways to Present

For special occasions, I’ve served the soup in mini bowls or espresso cups as elegant starters, topping each with a single chive blossom or an edible flower for a touch of whimsy. You can even swirl in a tiny puddle of herb oil instead of cream for a vibrant twist that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of stock or water to loosen it up if it’s thickened, then warm gently on the stove to keep that silky texture intact.

Freezing

This Leek and Potato Soup with Croutons and Chive Garnish freezes beautifully. I let it cool completely, then freeze in portion-sized containers. Just avoid freezing the croutons—they’re best fresh! When you’re ready, thaw overnight in the fridge and reheat gently on the stove.

Reheating

To reheat, warm the soup in a pot over low-medium heat, stirring occasionally to prevent sticking. If it’s thickened too much, add a little more stock or cream to bring it back to a smooth, pourable consistency. Then, just add fresh croutons and garnish before serving.

FAQs

Final Thoughts

This Leek and Potato Soup with Croutons and Chive Garnish Recipe has become a staple in my kitchen for good reason. It’s easy, elegant, and endlessly comforting, whether you’re feeding family on a busy weeknight or hosting a dinner party. I hope you enjoy making and savoring it as much as I do—it’s the kind of recipe that feels like a little celebration in every spoonful!

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