Potato and leek soup with croutons
6 servings
40 minutes
Potato and leek puree soup with croutons is a classic British dish that warms and comforts. Its history roots back to the traditions of simple, nourishing soups that have been popular among the British for centuries. The creamy texture, delicate aroma of leeks, and light garlic notes create a harmonious flavor. Croutons soaked in olive oil and thyme add a crunchy texture and make the dish even more interesting. This soup is perfect for a cozy lunch or dinner, especially in cooler weather. Its mild taste makes it an excellent choice for both adults and children. It is easily digestible and can serve as a base for other variations by adding herbs, spices, or additional ingredients like cheese or smoked bacon.
1
Cut the leek into rings, the onion into half-rings, and the potato into large cubes. Crush 1 clove of garlic with a knife and chop it finely.
- White part of leek: 2 pieces
- Onion: 1 piece
- Potato: 500 g
- Garlic: 3 cloves
2
Heat 1 tablespoon of olive oil in a pot. Add garlic and lightly sauté the onion. Do not let it brown.
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
3
Add water and potatoes. Boil for 10-15 minutes until the potatoes are ready.
- Water: 1 glass
- Potato: 500 g
4
Chop the cooked vegetables with a blender.
5
Add cream and salt. If the soup is too thin, simmer on low heat until the desired consistency is reached. If the soup is thick, add water or cream.
- Cream 20%: 100 g
- Salt: to taste
6
For croutons, slice the bread into 1 cm thick pieces.
- White bread: 0.5 piece
7
Crush the remaining 2 cloves of garlic. In a bowl, mix 2 tablespoons of olive oil, salt, garlic, and 3 teaspoons of thyme.
- Garlic: 3 cloves
- Olive oil: 3 tablespoons
- Salt: to taste
- Thyme: 3 teaspoons
8
Use a brush to apply the mixture in a thin layer on the bread slices.
9
Cut the bread into 1x1 cm cubes. Place on a baking sheet. Put in a preheated oven at 220 degrees for 10 minutes. Watch carefully to prevent the croutons from burning, stirring occasionally.