# What You Need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh chives, chopped
→ Dairy
06 - 3 tablespoons unsalted butter
07 - 1/2 cup heavy cream
→ Liquids
08 - 5 cups vegetable broth
09 - Salt and freshly ground black pepper to taste
→ Croutons
10 - 2 cups sourdough bread, cut into 1/2-inch cubes
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon sea salt
# Steps:
01 - Preheat oven to 375°F. Toss sourdough cubes with olive oil, thyme, and sea salt. Spread on baking sheet and bake for 10–12 minutes, turning once, until golden and crisp.
02 - In a large pot, melt butter over medium heat. Add leeks, onion, and garlic. Sauté for 6–8 minutes until softened but not browned.
03 - Add diced potatoes to the pot and cook for 2 more minutes.
04 - Pour in vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
05 - Remove soup from heat. Use an immersion blender to blend until smooth and creamy, or transfer in batches to a blender and return to the pot.
06 - Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls, top with sourdough croutons and a sprinkle of fresh chives.
