Chicken and Leek Velouté with Croutons

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A silky French soup made with chicken stock, leeks, and cream, topped with crispy croutons for contrast. This French-inspired soup recipe (dairy-free), ready in about 60 minutes, pairs chicken stock, leeks, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups chicken stock
• 2 cups leeks
• 1/2 cup heavy cream
• 1 cup croutons
• 2 tbsp butter
• to taste salt

The immersion blender we’d purée this with → Best Immersion Blenders for 2026: Stick Blenders for Soups, Sauces & Smoothies

Instructions

1. Step 1: Trim the roots from the leeks and slice them into 1/2-inch-thick rounds, rinsing them thoroughly in a colander to remove any dirt. Heat 2 tbsp butter in a large saucepan over medium heat, then add the leeks. Cook, stirring occasionally, for 5-7 minutes until the leeks are softened and the butter is fragrant. Tip: Use a sharp knife to slice the leeks evenly for even cooking.
2. Step 2: Pour in 4 cups chicken stock, bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 20 minutes, stirring occasionally, until the liquid is reduced by half and the leeks are tender and slightly translucent. Tip: Skim any foam that rises to the surface during simmering for a clearer velouté.
3. Step 3: Remove the saucepan from the heat and stir in 1/2 cup heavy cream until fully incorporated. Season with salt to taste, adjusting as needed. Let the mixture sit for 2-3 minutes to allow the flavors to meld. Tip: Avoid boiling the cream after adding it to prevent curdling.
4. Step 4: Transfer the velouté to serving bowls. Top each portion with 1/4 cup croutons, ensuring they are evenly distributed. For extra crunch, toast the croutons in a dry skillet over medium heat for 2-3 minutes until golden and crisp before adding them. Tip: If using store-bought croutons, check the package instructions to see if they require additional toasting.