Potato Leek Soup in Bread Bowls
Creamy, comforting, and irresistibly cozy, this Potato Leek Soup in Bread Bowls is the perfect recipe for chilly days or when you're craving a hearty yet elegant meal. Made from tender leeks, velvety potatoes, and a splash of rich heavy cream, this soup strikes the ideal balance of earthy and indulgent flavors. Served inside crusty sourdough bread bowls, which can be toasted for extra crispness, it not only delights the palate but elevates presentation to restaurant-quality. With a quick 50-minute prep and cook time, this dish is ideal for weeknights or gatherings alike. Garnish with a sprinkle of fresh thyme for an aromatic finish and impress your guests with this soul-warming masterpiece. Perfect for fans of comfort food, this recipe highlights wholesome ingredients and doubles as a creative serving idea, making it a must-try for any foodie!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 leeks (white and light green parts only, thinly sliced)
- 3 cloves garlic (minced)
- 4 large russet potatoes (peeled and diced)
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 0.5 teaspoons ground black pepper
- 1 teaspoons salt
- 1 teaspoon fresh thyme (optional, for garnish)
- 4 round sourdough loaves (hollowed out to use as bowls)
- 2 tablespoons olive oil (optional, for brushing bread bowls)
Instructions
Heat the butter in a large pot over medium heat until melted.
Add the sliced leeks and cook, stirring occasionally, for 6-8 minutes, or until softened.
Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender or a countertop blender, puree the soup until smooth. Be careful when blending hot liquids.
Stir in the heavy cream and season with salt and black pepper. Adjust seasoning to taste.
While the soup is simmering, prepare the bread bowls. Hollow out the center of the sourdough loaves, leaving about a 1-inch thick wall and base.
If desired, lightly brush the inside of the bread bowls with olive oil and toast them in a 350°F (175°C) oven for 10 minutes, or until slightly crispy.
Ladle the hot soup into the prepared bread bowls, garnish with fresh thyme if using, and serve immediately.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
