Creamy Potato Leek Soup (Print Version)

Velvety blend of potatoes and leeks with cream, finished with fresh chives for a comforting touch.

# What You 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 tablespoons unsalted butter

→ Seasonings

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

# How to Make It:

01 - Slice leeks lengthwise, rinse thoroughly to remove grit, then slice thinly.
02 - Melt butter in a large pot over medium heat; add onion, leeks, and garlic, sauté for 5 to 7 minutes until softened without browning.
03 - Incorporate diced potatoes, bay leaf, salt, and pepper; stir well to evenly coat the vegetables.
04 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer covered for 20 minutes until potatoes are tender.
05 - Take out the bay leaf from the pot and discard.
06 - Use an immersion blender to purée the soup directly in the pot or blend in batches using a countertop blender, then return to pot.
07 - Stir in heavy cream and warm over low heat; adjust seasoning as needed.
08 - Ladle soup into bowls and garnish generously with finely chopped fresh chives.

# Expert Hints:

01 -
  • It tastes elegant but comes together with pantry staples and minimal effort.
  • The texture is impossibly creamy without feeling heavy or overly rich.
  • Leftovers taste even better the next day once the flavors settle and deepen.
02 -
  • Leeks trap dirt between their layers, so rinse them thoroughly or you will end up with gritty soup.
  • Blend carefully if using a countertop blender, hot liquid expands and can blow the lid off if you fill it too high.
  • Add the cream at the end over low heat so it stays smooth and does not curdle from high temperatures.
03 -
  • Use Yukon Gold potatoes if you want a naturally buttery flavor and creamier texture without extra fat.
  • Taste before serving and add a tiny squeeze of lemon juice to brighten the whole bowl if it feels flat.
  • Warm your serving bowls in a low oven for a few minutes so the soup stays hot longer at the table.

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