Creamy Potato Leek Chives (Printable version)

Velvety soup combining potatoes, leeks, cream, and fresh chives for a comforting meal.

# Ingredient List:

→ 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 required)
06 - 1 cup whole milk or heavy cream

→ Fats

07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1 teaspoon salt
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 sliced leeks and diced onion, sauté for 5 minutes until softened but not browned.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, salt, black pepper, and bay leaf.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf and puree the soup until smooth using an immersion blender or in batches with a standard blender.
06 - Stir in milk or cream and gently heat through. Adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with finely chopped fresh chives.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cream transforms ordinary potatoes into something velvety and elegant enough for guests.
  • You can make it in a single pot, which means less cleanup and more time to enjoy a warm bowl.
02 -
  • Don't skip rinsing the leeks thoroughly between each layer—they hide dirt like nothing else, and grit in soup is a deal-breaker.
  • Immersion blenders are your friend here; they blend smoother than batching, and you avoid the chaos of carefully transferring hot soup.
  • The soup thickens as it cools, so if you make it ahead, you might need to add a splash more broth when reheating.
03 -
  • Use an immersion blender instead of a standard blender to avoid the dangerous dance of pouring hot soup into a blender and back—the fewer transfers, the safer and smoother your soup.
  • If the soup ever breaks or looks grainy after blending, whisk in a little cold cream or broth and blend again until it comes back together.

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