# What You 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 Make:
01 - Preheat oven to 375°F. Toss sourdough cubes with olive oil, thyme, and sea salt in a bowl.
02 - Spread seasoned bread cubes on baking sheet and bake for 10 to 12 minutes, turning once halfway through, until golden and crisp. Remove and set aside.
03 - 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 vegetables are softened but not browned.
04 - Add diced potatoes to the pot and cook for 2 minutes, stirring occasionally to distribute heat evenly.
05 - Pour in vegetable broth and season with salt and pepper to taste. Bring to a gentle boil, then reduce heat, cover, and simmer for 20 minutes until potatoes are tender and easily pierced.
06 - Remove pot from heat. Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender, then return to pot.
07 - Stir in heavy cream and gently reheat over low heat without boiling. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and garnish with toasted sourdough croutons and fresh chopped chives.
