Now that it’s April, I feel like soup season is coming to a close. Once fall hits, I put soup in our meal plan once a week and it always hits the spot. While I’m so excited to have summer just around the corner, as well as all the delicious summer produce that comes with it, I do love soup season! With spring leeks coming into season, this potato leek soup with everything bagel croutons is a delicious way to enjoy the end of soup season. A creamy potato and leek base topped with crunchy everything bagel croutons is absolute perfection. Some freshly snipped chives added on top complete the recipe!
This soup is a creamy vegetarian recipe, but if you wanted to add a protein to it I do think that would work. Some chopped ham or crumbled bacon would be my first choices but it is full of flavor without the addition of meat. The everything bagel croutons are, well, everything and I want to put them on soups and salads forever. I know I’m not the only one who has become obsessed with the Everything But the Bagel seasoning from Trader Joe’s, and it has become a pantry staple for me. Whether I sprinkle it on avocado toast, sliced tomatoes on sandwiches, or make these croutons, it always adds a lot of flavor.
The key to this easy soup recipe is to make sure you are not blending it too much. It can be tempting to think that the more you blend it, the creamier it will be, but you want to stop blending as soon as it’s creamy. Blending the potatoes too much can cause the soup to be gummy; instead of being creamy and delicious, it will have an odd texture. This is the case with potatoes in any recipe because of their starchiness! This potato leek soup recipe with everything bagel croutons is simple but delicious, a great starter soup for any meal but also a complete meal with a side salad and maybe some crusty bread.
- 2 tbsp. butter
- 2 leeks, white and light green parts only, washed well and chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 large russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- ½ tsp. thyme
- ½ tsp. salt + more to taste
- ¼ tsp. ground black pepper
- 2 everything bagels, sliced into cubes
- 2 tbsp. olive oil
- 2 tsp. garlic salt
- 2 tsp. everything bagel seasoning
- Melt butter in a large pot. Add leeks, onion, and garlic and cook until tender.
- Add potatoes, broth, thyme, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- While the soup is cooking, make your croutons. Preheat your oven to 350 degrees Fahrenheit and spread the bagel cubes on a rimmed baking sheet. Drizzle with olive oil, then sprinkle with garlic salt and everything bagel seasoning. Toss with your hands to combine and bake for about 10 minutes until golden brown.
- Once the potatoes in the soup are tender, use an immersion blender to blend the soup just until smooth, or transfer to a high speed blender.
- Once the mixture is blended, heat the soup over medium heat. Add the cream and stir to combine. Taste and adjust seasonings as needed.
- Serve topped with your homemade everything bagel croutons.
- Enjoy!
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