Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 3 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (about 4 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 4 cups (950 ml) chicken broth (low sodium recommended) or vegetable broth
  • 1 ½ pounds (680g) Yukon Gold potatoes, peeled and cubed
  • ½ cup (120 ml) heavy cream or crème fraîche (optional, for extra richness)
  • 2 tablespoons (30 ml) chopped fresh parsley, for garnish (optional)
  • 6 slices stale bread (day-old baguette or sourdough works well), cubed
  • 3 tablespoons (45 ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon (about 2 sprigs worth) chopped fresh rosemary
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions:

  1. Preheat oven. Toss bread cubes with olive oil, garlic, rosemary, salt, and pepper. Spread on a baking sheet and bake until golden brown and crispy, flipping halfway through.
  2. Heat olive oil in a large pot. Add leeks and cook until softened and translucent, stirring occasionally. Add garlic and cook until fragrant.
  3. Pour in chicken broth and add cubed potatoes. Season with salt and pepper.
  4. Bring to a boil, then reduce heat and simmer until potatoes are very tender.
  5. Carefully blend the soup until smooth, using an immersion blender or transferring to a standard blender in batches.
  6. Stir in heavy cream (if using). Taste and adjust seasoning. Ladle into bowls and top with crispy rosemary garlic croutons and fresh parsley (if using).