Creamy Potato Leek Chives (Printable)

A smooth blend of potatoes, leeks, and cream gently seasoned and topped with fresh chives.

# What You'll Need:

→ Vegetables

01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 2 lbs russet or Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable stock
06 - 1 cup heavy cream
07 - 2 tbsp unsalted butter

→ Seasonings

08 - 1 tsp kosher salt, or to taste
09 - ½ tsp freshly ground black pepper
10 - 1 bay leaf
11 - Fresh chives, finely chopped, for garnish

# How To Make:

01 - Slice leeks in half lengthwise, rinse thoroughly to remove grit, then slice thinly.
02 - Melt butter in a large pot over medium heat. Add diced onion, sliced leeks, and minced garlic; sauté for 5 to 7 minutes until softened but not browned.
03 - Stir in diced potatoes, bay leaf, kosher salt, and black pepper until vegetables are evenly coated.
04 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer covered for 20 minutes or until potatoes are very tender.
05 - Take out the bay leaf from the pot before blending.
06 - Use an immersion blender to purée the soup until smooth, or blend in batches using a countertop blender and return to pot.
07 - Stir in heavy cream, warm gently over low heat, and adjust seasoning as necessary.
08 - Ladle soup into bowls and garnish liberally with finely chopped fresh chives.

# Expert Tips:

01 -
  • It tastes elegant but comes together in under an hour with everyday ingredients.
  • The texture is incredibly creamy without needing flour or heavy thickeners.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't skip rinsing the leeks or you'll end up with gritty soup that ruins the whole experience.
  • Blend hot soup carefully and never fill the blender more than halfway, or it can explode out the top.
  • If the soup gets too thick after blending, thin it with a splash of stock or milk until it flows smoothly off your spoon.
03 -
  • Cut your potatoes into evenly sized pieces so they cook at the same rate and blend smoothly.
  • Taste the soup after blending and before adding cream, so you can adjust the salt without the dairy muting the flavors.
  • Use an immersion blender if you have one, it saves time and keeps the cleanup simple.

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