Creamy Leek and Potato Soup with Crispy Herb Crumbs

Name: Creamy Leek and Potato Soup with Crispy Herb Crumbs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: European
Ingredients: 3 Large leeks, white and pale green parts thinly sliced and well rinsed; 3 tbsp Unsalted butter; 3 Garlic cloves, minced; 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces; 15 oz Cooked cannellini beans, drained and rinsed; 6 cups Low-sodium vegetable broth; 1 Bay leaf; 2 tsp Fresh thyme leaves; 1 1/2 tsp Kosher salt; 1/2 tsp Black pepper; 1 cup Coarse fresh breadcrumbs; 2 tbsp Extra-virgin olive oil; 1/4 cup Fresh flat-leaf parsley, finely chopped; 1/2 cup Heavy cream; 1 tbsp Fresh lemon juice

Creamy leek and potato soup topped with golden herb crumbs

Deborah Rock

Published: July 28, 2026

Categories: Cream Soup, Vegetables, Vegetarian, European

Tags: Comfort Food, Vegetarian, Weeknight Dinner, Potato, White Beans, Creamy Soup, Leek

Creamy Leek Potato Soup

A silky potato and leek soup brightened with lemon and finished with crisp parsley-thyme breadcrumbs. White beans add body and protein without making the soup heavy.

Prep Time:20 minCook Time:35 minTotal Time:55 minServings:6Difficulty:Easy

This soup gets its velvety texture from Yukon Gold potatoes and white beans rather than a large amount of cream. The beans disappear into the puree, giving the broth a fuller body and enough substance for a light supper.

Leeks need a little patience at the sink because grit hides between their layers. Slice the white and pale green portions first, then rinse them in a bowl of cold water and lift them out so the sand stays behind.

A small batch of parsley-thyme breadcrumbs brings contrast to every bowl. Toast them separately while the soup simmers, and add them only at the table so they remain crisp against the smooth puree.

The soup can be made two days ahead and reheated gently. Add the lemon juice and cream after reheating, then loosen with a splash of broth if the chilled soup has thickened more than you like.

Nutrition (per serving)

Calories:365 kcal

Protein:11 g

Carbs:49 g

Fat:15 g

Directions

1

Melt 2 tablespoons of the butter in a large Dutch oven over medium heat. Add the rinsed leeks and cook for 8 to 10 minutes, stirring often, until soft and glossy but not browned.
2

Stir in the garlic and 1 teaspoon of the thyme. Cook for about 45 seconds, just until fragrant.
3

Add the potatoes, cannellini beans, vegetable broth, bay leaf, 1 teaspoon salt, and the black pepper. Bring to a boil, then reduce to a gentle simmer and partially cover the pot.
4

Simmer for 18 to 22 minutes, until a potato piece crushes easily against the side of the pot. Remove and discard the bay leaf.
5

While the soup cooks, heat the olive oil and remaining 1 tablespoon butter in a skillet over medium heat. Add the breadcrumbs and remaining 1 teaspoon thyme; toast for 4 to 6 minutes, stirring, until deep golden and crisp.
6

Remove the breadcrumb skillet from the heat. Stir in the parsley and a pinch of the remaining salt, then spread the crumbs on a plate so they stay crisp.
7

Blend the soup until completely smooth with an immersion blender, or carefully puree it in batches in a countertop blender. Return it to low heat if needed.
8

Stir in the cream and lemon juice. Warm without boiling, taste, and add the remaining salt as needed. Ladle into bowls and scatter the herb crumbs over each serving just before eating.

Ingredients

Large leeks, white and pale green parts thinly sliced and well rinsed:3
Unsalted butter:3 tbsp
Garlic cloves, minced:3
Yukon Gold potatoes, peeled and cut into 1-inch pieces:2 lb
Cooked cannellini beans, drained and rinsed:15 oz
Low-sodium vegetable broth:6 cups
Bay leaf:1
Fresh thyme leaves:2 tsp
Kosher salt:1 1/2 tsp
Black pepper:1/2 tsp
Coarse fresh breadcrumbs:1 cup
Extra-virgin olive oil:2 tbsp
Fresh flat-leaf parsley, finely chopped:1/4 cup
Heavy cream:1/2 cup
Fresh lemon juice:1 tbsp

Tips & Notes

For the smoothest puree, blend for a full minute but stop once silky; prolonged blending can make potatoes gluey.
Keep leftover breadcrumbs in an airtight container at room temperature and re-crisp them briefly in a dry skillet.