This twist on classic potato-leek soup mimics the flavors of ranch dressing thanks to loads of fresh herbs, a touch of sour cream and a splash of white wine vinegar. The homemade croutons add an exciting crunch to the light and creamy soup – especially because they’re coated with sharp white Cheddar and ranch seasoning. Everything comes together quickly for an easy weeknight dinner.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 large leeks, white and light green parts only, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 pounds Yukon gold potatoes, cut into large dice
- One 5-ounce turnip, diced
- 2 stalks celery, chopped
- 1 quart low-sodium chicken stock or broth
- 1/2 cup fresh dill, finely chopped, plus more for serving
- 1/2 fresh parsley, finely chopped, plus more for serving
- 1/4 cup finely chopped fresh chives, plus more for serving
- 1/4 cup sour cream, plus more for serving
- 1 teaspoon white wine vinegar
- 4 cups cubed crusty bread (about 8 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon ranch seasoning
- 1/3 cup finely grated white Cheddar (about 3 ounces)
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- For the soup: Melt the butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the leeks, 1/2 teaspoon salt and a couple grinds of pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Stir in the garlic powder and onion powder to coat. Add the potatoes, turnips, celery, 2 teaspoons salt and a generous amount of pepper and stir to combine with the leeks. Add the stock and 1 1/2 cups water; cover and bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 30 minutes.
- For the croutons: Meanwhile, toss together the cubed bread, olive oil and butter in a large bowl to fully coat the bread. Add the ranch seasoning and toss again to coat. Transfer the bread cubes to the prepared baking sheet, sprinkle the Cheddar evenly over the top and toss lightly to coat. Bake, tossing halfway through, until the croutons are golden brown and crunchy, 10 to 15 minutes.
- Working in 2 to 3 batches, carefully transfer the soup to a blender and pulse until the soup is almost smooth but maintains a bit of texture from the vegetables; return it to the pot. Stir in the dill, parsley, chives, sour cream, vinegar and 1 teaspoon salt.
- Serve the soup hot with the cheesy ranch croutons, a sprinkling of dill, parsley and chives and a swirl of sour cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 345 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 30 mg |
| Sodium | 753 mg |