Leek, onion, and garlic bring delicious flavor to this easy potato soup. I think you’ll love this Perfect Potato Soup with Garlic Herb Croutons, and it’s quick enough for a weeknight!
Last week was spring break week here, so of course the weather turned cooler and we got some rain. Though not enough rain to help with our California drought. We were stuck inside with colds as it was, so I would have welcomed more rain.
Here’s a funny side story. Brad was telling the kids that there is a drought so we need to save water. When I was helping William, who’s almost three now, brush his teeth, he informed me that we need to turn off the water because there is a drought in the sink. I wonder what the picture of a drought looks like in his mind. 🙂
The cooler weather made me crave a warm bowl of soup, and this Perfect Potato Soup with Garlic Herb Croutons was just the way to satisfy it. This potato soup is so easy to make, and it’s quick enough for a weeknight.
This Perfect Potato Soup has leek, onion, and garlic in addition to the potatoes. All of these aromatics bring tons of flavor to the smooth, creamy soup and make it just perfect! I used chicken broth in my soup, but you can also use vegetable broth to make this soup vegetarian.
The potato soup is delicious on it’s own, but the Garlic Herb Croutons really bring it to another level. They are the star of this meal. After I made them, I asked myself why I’d never made croutons before. Julia and I could not stop snacking on them! The first day, we were grabbing them straight from the pan after they had cooled enough to eat. After that, Julia asked for a side of croutons with every meal and I kept sneaking them from the bag throughout the day.
As a food blogger I’m always trying new recipes and sometimes don’t repeat meals as much as I’d like. But this Perfect Potato Soup with Garlic Herb Croutons is a meal that I know I’ll make again and again.
- 8 slices crusty bread (I used ciabatta)
- ¼ cup extra virgin olive oil
- 2 small cloves or 1 large clove garlic, minced
- 1 tbsp. finely chopped fresh parsley
- 1 tsp. finely chopped fresh thyme (substitute other herbs as desired)
- ⅛ tsp. salt
- few grinds black pepper
- 3 tbsp. butter
- 1 medium onion, chopped
- 1 large leek, sliced and washed well
- 3 large cloves garlic, minced
- 4 medium russet potatoes, peeled and chopped into 1-inch pieces
- salt and pepper
- 6 cups low-sodium chicken or vegetable broth
- ½ cup half n half
- Preheat oven to 350 degrees F. Spray a rimmed baking sheet lightly with cooking spray.
- Cut bread into 1-inch cubes and place in a large bowl.
- In a small bowl, combine olive oil, garlic, parsley, thyme, salt, and pepper. Pour oil mixture over bread in bowl and use your hands to toss until bread is evenly coated. Spread croutons in a single layer on the baking sheet and bake for about 15 minutes until lightly browned and crisp.
- Melt butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, about 3 minutes. Add the leek and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for 30 seconds.
- Add the chopped potatoes and cook, stirring, for 5 minutes to allow them to release some of their starches. Season with salt and pepper; stir in broth.
- Cover and bring to a simmer; simmer for 15-20 minutes until potatoes are tender. Turn off the heat and use an immersion blender to puree the soup to desired smoothness. (Alternatively, you can carefully transfer the soup in batches to a blender to puree and then return it to the pot.)
- Stir in half n half. Taste, and add additional salt and/or pepper as desired. Serve soup topped with Garlic Herb Croutons.