Creamy Potato Leek Chives (Printable)
Velvety soup featuring tender potatoes, sweet leeks, cream, and fresh chives, perfect for warming days.
# What You'll Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 2 lbs Yukon Gold or russet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup heavy cream
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 bay leaf
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - 3 tbsp fresh chives, finely chopped
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 5–7 minutes until soft but not browned.
02 - Add garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
04 - Discard bay leaf. Puree the soup using an immersion blender or carefully in batches with a countertop blender until smooth and creamy.
05 - Return soup to pot if blended separately. Stir in heavy cream, salt, and pepper. Warm gently over low heat without bringing to a boil.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh chives.
# Expert Advice:
01 -
- This soup comes together with humble ingredients that transform into something restaurant-worthy
- The texture is incredibly silky without needing any fancy techniques
- It freezes beautifully so you can pull comfort out of the freezer on busy nights
02 -
- Pureeing hot soup in a regular blender can be dangerous unless you vent it and work in small batches
- Never let the soup come to a rolling boil after adding the cream or it may separate
- Leeks hide dirt between their layers, so slice them first then swish in cold water to clean thoroughly
03 -
- Letting the soup rest for ten minutes off the heat lets the flavors deepen
- Make it a day ahead if possible, it somehow tastes even better after the flavors have time to get acquainted