# What You’ll 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
# How-To:
01 - Preheat oven to 375°F (190°C) for baking croutons. Ensure all vegetables are cleaned, peeled, and cut to specification.
02 - In a large soup pot, melt butter over medium heat. Add sliced leeks, diced onion, and minced garlic. Sauté for 6 to 8 minutes until softened without browning.
03 - Add diced potatoes to the pot and cook for 2 additional minutes, stirring occasionally.
04 - Pour vegetable broth into the pot, season with salt and pepper to taste, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are completely tender.
05 - While soup simmers, toss sourdough cubes with olive oil, dried thyme, and sea salt. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once halfway through, until golden brown and crispy.
06 - Remove pot from heat. Using an immersion blender, blend soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender, blend until smooth, and return to pot.
07 - Stir heavy cream into the blended soup and gently reheat over low heat without boiling. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into serving bowls. Top each portion with toasted sourdough croutons and a sprinkle of fresh chopped chives.
