Creamy Potato Leek with Chives (Printable)

Velvety, comforting blend of potatoes, leeks, and fresh chives with creamy texture and delicate flavors.

# What You'll Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, gluten-free if needed
06 - 1 cup whole milk or heavy cream

→ Fats

07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - 1 bay leaf

→ Garnish

11 - 2 tablespoons fresh chives, finely chopped

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add leeks and onion and sauté for 5 minutes until softened without browning.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, salt, pepper, and bay leaf.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until potatoes are tender.
05 - Remove bay leaf. Use an immersion blender or transfer in batches to a blender to puree the soup until smooth.
06 - Stir in milk or cream and gently heat until warmed through. Adjust seasoning as needed.
07 - Ladle soup into bowls and sprinkle with finely chopped fresh chives.

# Expert Advice:

01 -
  • It comes together in under an hour and feels fancy enough for company despite being effortless.
  • The soup tastes even better the next day, which means one afternoon of cooking gives you multiple peaceful meals.
  • Yukon Gold potatoes create a natural creaminess that doesn't rely on heavy cream alone, so it feels a bit lighter than it tastes.
02 -
  • Never brown the leeks and onion—keeping them pale and gentle is the entire philosophy of this soup, not an accident.
  • If your soup breaks or looks grainy after blending, you probably overheated it; make sure you're adding cream to a soup that's already cooled slightly and warming it slowly after the cream goes in.
03 -
  • If your immersion blender is struggling, let the soup cool for a few minutes first—it blends more smoothly when it's not piping hot.
  • Save a handful of leek greens (the darker green parts) to toast in a pan until crispy and use as a garnish instead of or alongside the chives for extra texture and flavor.

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