Creamy Leek and Potato Soup with Croutons
There’s nothing quite like a steaming bowl of leek and potato soup to warm you from the inside out. This simple, wholesome recipe has a beautifully smooth finish and is topped with homemade golden croutons. It’s perfect for busy weekdays or cosy weekends.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
25g butter
2 tbsp olive oil
2 medium potatoes, cut into cubes
2 leeks, sliced
2 cloves garlic, crushed
1 tsp fresh thyme leaves
1 tbsp plain flour
650ml vegetable or chicken stock
Handful of chopped parsley
100ml cream
Salt and pepper
For the croutons
2 slices of white bread, cut into cubes
1 tsp olive oil
Salt and pepper
Method
To make the croutons, preheat the oven to 200°C, or 180°C fan. Toss the bread cubes in olive oil, season with salt and pepper, and place on a baking tray.
Bake for ten minutes until golden and crispy, then set aside.
To make the soup, melt the butter in a saucepan over medium heat and add the olive oil. Add the potato, leek and garlic, then cook for ten minutes with the lid on to soften the vegetables. Do not allow them to burn; lower the heat if needed.
Add the fresh thyme leaves and flour, combining well over a low heat. Gradually add the stock while stirring, keeping the heat on low to medium.
Bring to a light simmer and cook until the potatoes can be easily pierced with a fork. Add the parsley, then use a hand blender to blitz the soup to a smooth consistency.
Return the saucepan to a medium heat and stir in the cream for a silky finish. Add more stock or cream if you prefer a thinner consistency.
Taste the soup and be sure to season well with salt and pepper, as this makes all the difference to the flavour.
