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+ servings

Potato Leek Soup and Homemade Croutons

A simple, creamy soup made with minimal ingredients for a perfect weeknight meal
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Servings: 6 servings
Author: Tricia


  • 3 tablespoons unsalted butter
  • 3 Leeks white and light green parts only, washed and sliced
  • 4 potatoes peeled and diced
  • 4 cups vegetable or chicken stock or broth 32 ounces
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • Fresh ground pepper
  • sea salt
  • Parsley and croutons for garnish


  • Melt the butter in a soup pot over medium heat. Add the potatoes and leeks and stir frequently until the vegetables start to soften, about 10 minutes.
  • Add the vegetable stock and the bay leaf. Bring to a simmer and cook for 15 minutes.
  • Add the milk and fresh thyme leaves. Continue cooking for another 15 minutes or until the vegetables are tender. Remove the bay leaf.
  • Remove the pot from the heat and puree (make sure you removed the bay leaf) using a stick blender. Add the cream, salt and pepper and stir until combined.
  • Serve garnished with chopped parsley and croutons if desired.


Recipes often call for just the white portion of the Leek. Feel free to forego the green parts if desired. They are generally a little tougher and more fiborous but when well cooked and pureed you'll never notice.
Julia Child's Leek & Potato Soup is made without broth or stock, just water. The color of the soup will be white instead of the darker stock based version posted here.
This soup is vegetarian friendly.
Take care when pureeing hot soups. If you don't have a stick/immersion blender, use a regular blender pureeing the soup in batches.
Inspired by several recipes from Julia Child, Robert Irvine and Belinda Williams