Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

By September 26, 2025Mashed Potatoes, Side Dishes

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Yield: 15 each entrée servings

Ingredients:

  • ½ cup Butter
  • 2 cups Leeks, sliced lengthwise, washed, and sliced into ¼-inch slices (white and light green parts only)
  • 2 tsp Kosher salt
  • 1 tsp Thyme leaves, chopped fine
  • 1/3rd cup AP Flour
  • 6 cups Chicken stock
  • 2 cups Heavy cream
  • 5 lbs bag Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 3 cups Focaccia, ½-inch dice
  • 2 Tbsp Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Rosemary leaves, chopped fine

Directions:

  1. Halve the leeks and rinse thoroughly. Drain to dry. Slice into half-moons.
  2. Melt the butter in a stock pot, and sauté leeks, thyme and salt. Add flour and whisk to make a roux. 
  3. Add in the chicken stock, heavy cream, Reser’s Special Request Natural Yukon Mashed Potatoes and whisk to combine. Let cook for 10 – 15 minutes.
  4. Meanwhile, toss the focaccia with olive oil, salt and rosemary. Place in a 400℉ oven for 7 minutes or until golden brown. 
  5. Check soup for seasoning with kosher salt and blend with immersion blender. Ladle soup into a bowl. Garnish with rosemary croutons.
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