Potato and Leek Soup with Sourdough Croutons
This Potato and Leek Soup with Sourdough Croutons is creamy, comforting, and so tasty! Leftover sourdough bread finds new life and is exactly what this classic soup is missing.
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