|Prep Time||20 minutes|
|Cook Time||30 minutes|
Yield 6 servings
- 3 tablespoons butter
- 4 large leeks white and light green parts only, roughly chopped
- 3 cloves garlic minced
- 2 pounds Yukon Gold Potatoes peeled and roughly chopped into ½-inch pieces
- 7 cups vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme minced
- 1 teaspoon Salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- ¼ cup chives finely chopped, for serving
- 2 tablespoons olive oil
- 1 teaspoon grated parmesan cheese
- 1 teaspoon oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon Salt
- 5 slices thickday-old bread with crusts removed cut into cubes
Making the Soup
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt, and pepper to pot and bring to a boil. Cover and turn the heat to medium. Simmer until the potatoes are very soft.
- Fish out the bay leaves, then purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
Making the Croutons
- Mix oil, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes out in a large skillet.
- Cook in skillet on medium heat, stirring occasionally until golden brown, 15 to 20 minutes.
- Add the soup to a bowl and top with croutons and chopped chives.