Creamy Potato Leek with Chives (Printer-friendly)

Velvety blend of potatoes, leeks, and cream, garnished with fresh chives for a flavorful, comforting dish.

# What you'll need:

→ Vegetables

01 - 3 large leeks (white and light green parts only), cleaned and thinly 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 tablespoons unsalted butter

→ Seasonings

08 - 1 teaspoon kosher salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 bay leaf
11 - Fresh chives, finely chopped, for garnish

# Method:

01 - Slice leeks in half lengthwise and rinse thoroughly to remove grit, then slice thinly.
02 - Melt butter over medium heat in a large pot. Add onion, leeks, and garlic, sautéing for 5 to 7 minutes until softened without browning.
03 - Add diced potatoes, bay leaf, salt, and pepper to the pot. Stir well to coat all vegetables evenly.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are tender.
05 - Take out the bay leaf from the soup before blending.
06 - Purée soup using an immersion blender directly in the pot or in batches using a countertop blender, then return to pot.
07 - Stir in heavy cream and warm the soup gently over low heat. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with freshly chopped chives.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The blending transforms humble potatoes and leeks into something that feels almost luxurious.
  • Chives on top add a fresh, slightly oniony brightness that keeps it from feeling heavy.
02 -
  • Leeks hide dirt like secrets; skip this step and you'll crunch through your entire bowl and feel betrayed.
  • Don't let the soup boil hard after you add cream, or you risk it breaking and looking grainy instead of silky.
  • This soup thickens as it cools, so if you're planning to reheat it, add a splash of stock when you do—it'll come back to life.
03 -
  • Make this soup the day before—it tastes even better as flavors meld overnight, and you've saved yourself an hour during a busy day.
  • If you want it thicker, simmer longer before blending or use a ratio of more potatoes to stock; for thinner, add stock gradually after blending until you hit your target.

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