At a glance
This creamy French soup comes together with just potatoes and leeks simmered until tender, then blended smooth and enriched with cream for a silky finish. The longest part is the simmering step (around 45 minutes), but the actual hands-on work is minimal — you're mostly waiting for the vegetables to soften before a quick blend and stir-in of cream. A handful of golden croutons on top adds the perfect crunch to contrast all that velvety creaminess.
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Cook the potatoes and leeks
Cut the potatoes into cubes. Slice the leeks thinly, including the green part. Put them together in a pot, cover with water or stock, and season with salt. Simmer until tender, about 40 to 50 minutes.
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Stir in the cream
Blend the vegetables in the soup until smooth, and season with more salt if needed. Stir in the cream to soften and mellow the flavor.
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Fry up the croutons
Serve topped with chopped fresh parsley, or, like we do, with crunchy croutons. Cut a bread roll into pieces and fry in a pan with a little oil until golden.
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