Creamy Potato Leek Soup with Chives (Print Version)
Velvety smooth blend of tender potatoes and sweet leeks finished with fresh chives.
# What You Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium onion, chopped
03 - 3 medium potatoes (approximately 1.3 pounds), peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable stock
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 1/2 cup heavy cream
→ Fats & Seasonings
08 - 2 tablespoons unsalted butter
09 - 1 bay leaf
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
→ Garnish
12 - 2 tablespoons fresh chives, finely chopped
13 - Extra cream, for drizzling (optional)
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add leeks and onion. Sauté for 6-8 minutes until soft but not browned.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add diced potatoes, salt, pepper, and bay leaf. Pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are very tender.
04 - Remove bay leaf. Use an immersion blender to purée soup directly in pot until smooth. Alternatively, blend in batches using a countertop blender and return to pot.
05 - Stir in milk and heavy cream. Heat gently over low heat until warmed through. Adjust seasoning to taste.
06 - Ladle soup into bowls. Garnish with chopped fresh chives and a swirl of cream, if desired. Serve hot.
# Expert Hints:
01 -
- It comes together quickly but tastes like it simmered all day long.
- The texture is incredibly luxurious without requiring any fancy culinary techniques.
02 -
- Leeks are notorious for hiding dirt between their layers so wash them thoroughly.
- Letting the soup cool slightly before blending prevents it from exploding out of the blender.
03 -
- A pinch of nutmeg added at the end elevates the flavor profile significantly.
- Use an immersion blender to save yourself from washing extra dishes.