Velvety potato & leek soup with chunky garlic croutons is most definitely a wonderful bowl of comfort. Its a cool rainy week here in Paris and there is nothing better than this hearty soup for a cosy lunch or diner. This recipe for potato and leek soup recipe is simple to prepare, vegan & vegetarian friendly and our omnivores wont miss the meat here as it is super hearty, luscious and creamy. The chunky croutons add some weight to the dish and the lovely crunch of the crispy garlic impart a sweet, gorgeous flavor.
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Velvety Potato & Leek Soup
1 large brown onion, roughly chopped
3 large leeks, cleaned and sliced
4 cloves of garlic, roughly chopped
2 tblsp. olive oil1 kg of yukon gold potatoes, peeled and roughly chopped (you can use any medium starch potato here)
200 grams of white cannellini beans (you can use canned or dried beans soaked overnight)
6 cups of vegetable stock
1 tsp. of fresh lemon thyme
Pinch of sea salt (only if your vegetable stock isn't too salty already)
Large pinch of ground black pepper
Heat the olive oil in a large pot over medium heat, then add the leeks, onion and garlic and cook, stirring occasionally, until the leeks have completely cooked down and are transparent in appearance. Now add the potatoes and cook for a further 2 minutes, combining the leek mix and potatoes well. Add the vegetable stock, cannellini beans, lemon thyme and salt (if necessary) and pepper. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes starting to fall apart. With a hand held blender or a regular blender, blend the soup until it is velvety, creamy and thick in texture. To serve top with some chunky garlic croutons and sprigs of fresh lemon thyme. If you like you can also sprinkle with some dried chili flakes too.
Chunky Garlic Croutons
250 grams of old bread, cut into large chunks ( I like to use a rustic type of bread)
2 cloves of garlic, finely chopped
2 tblsp. olive oil
Pinch of Sea salt
Pinch of ground black pepper
In a pan, heat the olive oil and then add the bread chunks. Toss them around the hot pan so they are well coated in the olive oil and toast them until they are golden and crisp. Now add the garlic, salt and pepper and toast further for a couple of minutes or until the garlic is starting to turn golden too. Serve on top of your velvety potato and leek soup.