Leek and Potato Soup with Garlic Croutons

I don’t know about you but I am all about soups, especially in winter. There is nothing better than a pipping hot bowl of soup to warm you up in the middle of winter. I am obsessed with potato and leek soup, whenever I make it I am always reminded of my mother when she would make it specially for me as a child.

This recipe is super easy to make and you can make it in large batches then freeze and should keep pretty well. Of course I was just making this recipe for dinner and lunch the next day so I also made some extremely addictive garlic croutons to garnish.

*Warning the garlic croutons are super addictive and I had to kick my husband out of the kitchen to stop him eating them*

Okie Dokie so lets get to this recipe shall we…

Leek and Potato Soup with Garlic Croutons

  • Servings: 3-4
  • Difficulty: easy
  • Print
For the leek and potato soupLeek-soup-9
  • 1 tsp olive oil
  • 1 medium onion sliced
  • 1 leek sliced
  • 1 garlic clove crushed
  • 2 potatoes diced
  • 1 cup unsweetened almond milk
  • 1 cup vegetable stock
  • 1 tbsp white cooking wine
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 sprigs of thyme
  • spring onions
For the garlic croutons
  • 1 tsp olive oil
  • 1 slice of crunchy bread
  • 1 garlic clove crushed
1. In a pot of boiling water add the potatoes and let them boil for around 5 minutes or until the potato is soft.
2. Place the sliced onion, leek and crushed garlic into a large pot with olive oil and cook until everything has sweated down so around 5 minutes.

3. Once the potatoes are cooked, drain and then place in the onion mixture. Allow the onion to caramelized slightly.

4. Add the vegetable stock, white wine, garlic powder, onion powder and thyme then bring the mixture up to a boil, reduce to a simmer and the leave to cook for around 20 minutes.

5. Whilst the soup is simmering its time to make the garlic croutons, rub oil and crushed garlic over the sliced bread.
6. Cut the bread into small cubes and then place in a hot no stick pan for a few minutes or until it becomes golden and crispy.

7. Once the soup mixture has cooked for 20 minutes, remove the pot from the heat and use a stick blender to puree.
8. Serve the soup in bowls garnished with sliced spring onions, garlic croutons and pepper. This recipe should make around 3 to 4 serves depending on how hungry you are.

This recipe was souper duper easy (See what I did there!) and only took around 30 minutes to make, perfect when you have had a long day at work.

What are your favourite soup recipes?
Do you have a recipe you think I should try?


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