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Creamy Leek and Potato Soup Recipe with Easy Irish Cheddar Croutons

creamy leek and potato soup - featured image
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A comforting and creamy leek and potato soup paired with crispy, sharp Irish cheddar croutons that add a salty, crunchy contrast.

Ingredients

Scale
  • 3 medium leeks, cleaned and sliced (white and light green parts)
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken stock (low-sodium preferred)
  • 1 cup heavy cream
  • Salt and freshly cracked black pepper to taste
  • 1 cup shredded Irish cheddar (e.g., Kerrygold)
  • 2 cups cubed day-old sourdough or country bread
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, finely chopped (optional)

Instructions

  1. Trim roots and tough dark green tops off the leeks, slice lengthwise, rinse thoroughly under cold water, then slice crosswise into thin half-moons.
  2. Heat butter in a large heavy-bottomed pot over medium heat. Add sliced leeks and a pinch of salt. Cook gently, stirring occasionally, until soft and fragrant, about 8-10 minutes, avoiding browning.
  3. Add minced garlic and sauté for 1-2 minutes until fragrant but not burnt.
  4. Add diced potatoes and pour in 4 cups of stock. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until potatoes are tender.
  5. Remove pot from heat and puree soup with an immersion blender until silky smooth. If using a traditional blender, blend in batches carefully.
  6. Return soup to low heat, stir in heavy cream, and warm through without boiling. Season with salt and cracked black pepper. Stir in fresh thyme if using.
  7. Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, shredded Irish cheddar, and thyme in a mixing bowl until well coated. Spread on a baking sheet and toast for 12-15 minutes, turning halfway, until golden and crispy.
  8. Ladle soup into bowls and top generously with warm Irish cheddar croutons.

Notes

Clean leeks thoroughly to remove grit. Sauté leeks gently to develop sweetness without browning. Use an immersion blender for easier pureeing. Make croutons fresh and serve immediately for best texture. For gluten-free, use gluten-free bread and check stock ingredients. To lighten soup, substitute half cream with milk or Greek yogurt off heat.

Nutrition

Keywords: leek soup, potato soup, creamy soup, Irish cheddar, croutons, comfort food, easy soup recipe, cozy dinner

Find it online: https://lucydishes.com/creamy-leek-and-potato-soup-recipe-with-easy-irish-cheddar-croutons/