This Potato and Leek Soup with Sourdough Croutons is velvety, tasty, and comforting! Day-old sourdough gets new life through homemade croutons and adds the perfect crunch to this delicious soup.
For The Love Of Potato and Leek Soup
Some soups out there just begged to be made. This classic soup is simple yet sophisticated, unfussy yet purely delicious. My version doesn’t include bacon or cream like many recipes out there do, and the addition of homemade sourdough croutons takes it to the next level. Read on for more details on how to make this sinfully scrumptious Potato and Leek Soup with Sourdough Croutons.
How To Make Potato and Leek Soup
As it’s aptly named, this soup includes both potatoes and leeks. As previously mentioned, many renditions out there will call for bacon and cream for added flavor and creaminess. I’m of the belief that neither of these ingredients are necessary for a velvety and flavor-packed bowl of soup, but if you’d prefer to use them, feel free!
Leeks are an ingredient that are underappreciated, I think. They take a little extra work to prep, as they require a special method to clean due to the sandy conditions they’re grown in. I link it in the recipe as well, but be sure to check out my article for How To Prep Vegetables Like A Pro for additional details on how to do this.
The leeks get their sweat on with some garlic, olive oil, and butter before the potato and stock are added. A few aromatics are tossed in, and all you have to do is remember to set a timer!
How To Make Sourdough Croutons
I have a feeling that I’m getting lots of eye rolls when I say that “croutons couldn’t be easier” to make. Well, I reject that eye roll because it is A FACT that these are so so simple to make!
- Get yourself some old bread. Not with anything growing on it, obviously, but one that’s a bit crusty and would otherwise likely be tossed out.
- Tear it up (or grab a knife if it’s too tough) and break it up into rough, bite-sized pieces.
- Toss it on a baking sheet an drizzle liberally with olive oil. Add a pinch of salt and some fresh cracked pepper if you’re feeling fancy.
- Bake in a 400 degree oven for about 8 minutes until toasty and crispy.
That’s it! Homemade croutons are yours.
Potato and Leek Soup with Sourdough Croutons
Ingredients
For the Potato and Leek Soup:
- 1 tbsp olive oil
- 1 Tbsp butter
- 3 medium leeks, properly cleaned - see notes
- 2 cloves garlic, minced
- 2 lbs russet potatoes, scrubbed and cubed
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 5 sprigs fresh thyme
- 1 tsp salt
- Freshly cracked black pepper
For the Sourdough Croutons:
- Leftover sourdough bread, multiple day-old is just fine!
- Olive oil
Instructions
For the Potato and Leek Soup:
- Add olive oil and butter to a large stockpot or cast iron pot. Add chopped leeks and minced garlic and saute until fragrant and slightly translucent, about 6 minutes.
- Add potatoes and stir to combine. Pour in chicken stock.
- Add bay leaf, fresh thyme (feel free to tie thyme together with kitchen twine, making it easy to fish out the remaining stems), salt, and pepper. Stir completely to combine and cover.
- Cook for about 45 minutes, stirring sporadically to prevent burning. Once potatoes totally fork tender, remove soup from heat and allow to cool slightly.
- Using a ladle, carefully transfer soup to a food processor and blend until completely smooth. Alternatively, you can use an immersion blender too. Taste and season as you see fit!
For the Sourdough Croutons:
- Preheat oven to 400 degrees.
- Rip or cut bread into roughly bite-sized pieces. Drizzle liberally with olive oil.
- Bake for about 8 minutes, until toasted and crispy. Serve on top of bowls of warm soup.
Notes
- Check out my article, "Prepping Vegetables Like a Pro" for details on how to properly clean leeks
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