Cream of Potato-Leek Soup with Parsley Croutons and Chives


  • 3 to 4 good-sized Leeks
  • 1 medium-sized yellow Onion
  • 1 good-sized Shallot
  • 1/4 cup sweet butter (one half stick)
  • 4 to 5 large Yellow Finn Potatoes
  • 4 to 5 cups chicken stock
  • 2 cups heavy cream
  • 1 cup chicken stock (just in case)
  • Salt and pepper to taste
  • 2 cups cubed artisan bread
  • 1/4 cup chopped fresh Parsley
  • Salt and pepper to taste
  • Finely chopped Chives


Dice the white and pale green parts of the Leeks, and discard the rest. Put the diced Leeks into a cold water bath and swish them around so that all of the grit and sand is washed away. Remove the cleaned Leeks from the water and dry them on a paper towel. Dice the yellow Onion and the Shallot. In a heavy soup pot, sauté the chopped Leeks, Onion and Shallot in half a stick of sweet butter over medium-low heat until translucent and fragrant, about 3 minutes.

Peel and slice the Potatoes into 1/4 inch slices. Add them to the sautéed Onions and pour in the chicken stock. If you are on the scant Potato side, add 4 cups. If you sliced more or larger Potatoes, add 5 cups of chicken stock. Bring it to a boil and reduce the heat to simmer. Cover and cook for 15 - 20 minutes until the Potatoes are fork-tender.

In small batches, purée the Potato-stock mixture in a blender, taking care to not fill it more than half full (the steam could pop the top off the blender, not a good experience). Transfer the puréed soup into a clean soup pot. Add the heavy cream. Adjust the soup thickness with the reserved chicken stock if necessary. Salt and pepper to taste.

For the buttery homemade croutons, melt the butter in a skillet and toss in the cubed artisan bread, stirring for 2 to 3 minutes to toast lightly. Remove from the heat, stir in the chopped Parsley to lightly coat the croutons. Serve soup steaming hot with floating croutons strewn with finely chopped Chives. It freezes well too. Serves 6 or so.

Leeks | Onion | Shallot | Potatoes | Parsley | Chives