Slovenian Potato Leek Soup with Herbed Croutons

Creamy potato and leek soup with a touch of thyme, topped with crispy herb-infused croutons for a comforting, rustic meal.

Cuisine: European

Category: Soups

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 2 tbsp butter
• 2 medium, white and light green parts only, thinly sliced (about 2 cups) leeks
• 2 medium, peeled and diced into 1/2-inch cubes (about 2 cups) potatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• to taste salt
• to taste black pepper
• 1/2 cup, cubed day-old bread
• 1 tbsp olive oil
• 1 tsp (thyme or oregano) dried herbs
• pinch salt

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat; add sliced leeks and cook 5 minutes until softened.
2. Step 2: Add diced potatoes, 4 cups vegetable broth, and 1 tsp dried thyme; bring to a boil, then simmer 15 minutes until potatoes are tender.
3. Step 3: Blend soup until smooth using an immersion blender (or carefully in batches in a regular blender).
4. Step 4: Stir in 1/2 cup heavy cream; season with salt and black pepper. Simmer 2 minutes without boiling.
5. Step 5: While soup simmers, heat 1 tbsp olive oil in a small skillet; add cubed bread, 1 tsp dried herbs, and pinch salt; cook 3-4 minutes until golden and crispy.
6. Step 6: Serve soup hot with a sprinkle of herbed croutons on top.