Creamy Potato Leek Chive

Last winter, I grabbed a bundle of leeks at the farmers market without a real plan, just drawn to their pale green stalks. That night, my kitchen smelled like butter and something faintly sweet as they softened in the pot. I tossed in potatoes I had lying around, some cream, and by the time I blended it all together, I had something that tasted like a hug in a bowl.

I made this for my sister when she came over tired from work one evening. She sat at my kitchen table with her coat still on, and I handed her a bowl with chives scattered on top. She didnt say much at first, just ate quietly, then asked for seconds.

Ingredients

• Leeks: Use only the white and light green parts, and rinse them well because they hide dirt between the layers like a secret.
• Potatoes: Russet or Yukon Gold both work beautifully, they break down into that creamy texture without needing much help.
• Vegetable stock: Homemade is lovely, but a good quality store bought one does the job just fine when youre pressed for time.
• Heavy cream: This is what makes the soup feel luxurious, but you can swap in coconut cream or oat cream if youre avoiding dairy.
• Butter: It adds richness to the base, though olive oil works in a pinch or if youre keeping it vegan.
• Garlic and onion: They build the flavor foundation quietly, you wont see them in the final bowl but youll taste their warmth.
• Bay leaf: One leaf is enough to add a subtle herbal note that rounds out the soup without shouting.
• Fresh chives: They bring a pop of color and a mild oniony brightness right at the end.

Instructions

Prep the leeks:

Slice them lengthwise, fan them under cold running water, and then slice thin. Youll feel the grit wash away, and that little extra care makes all the difference.

Sauté the aromatics:

Melt butter in a large pot over medium heat, add onion, leeks, and garlic, and let them soften for about 5 to 7 minutes. The kitchen will start to smell sweet and gentle, not sharp.

Add potatoes and seasoning:

Toss in the diced potatoes, bay leaf, salt, and pepper, stirring everything together so the vegetables get coated in that buttery base.

Simmer with stock:

Pour in the vegetable stock, bring it to a boil, then lower the heat and cover. Let it simmer for 20 minutes until the potatoes are tender enough to break apart with a spoon.

Blend until smooth:

Pull out the bay leaf, then use an immersion blender right in the pot to puree everything until its velvety. If you use a countertop blender, work in batches and be careful with the hot liquid.

Finish with cream:

Stir in the heavy cream and warm it through on low heat. Taste and adjust the salt if needed, it should feel balanced and rich.

Serve and garnish:

Ladle into bowls and scatter chopped chives on top. The green against the pale soup just makes it feel special.

Save

One rainy Sunday, I made a big batch of this and froze half in mason jars. Weeks later, when I didnt feel like cooking, I thawed one and remembered how good it felt to have something homemade waiting for me.

Making It Your Own

You can stir in a handful of spinach or kale right before blending for extra greens, or add a squeeze of lemon juice at the end to brighten everything up. Some people like a drizzle of truffle oil on top, and honestly, that turns it into something you could serve at a dinner party without breaking a sweat.

Storage and Reheating

This soup keeps in the fridge for up to four days in an airtight container. When you reheat it, do it gently on the stove over low heat, stirring occasionally so the cream doesnt separate. It also freezes well for up to three months, just leave a little headspace in your container because it expands.

What to Serve Alongside

I love pairing this with a thick slice of crusty sourdough, the kind that has a chewy crust and soft inside. A simple green salad with a sharp vinaigrette cuts through the richness nicely, and if youre feeling fancy, a chilled glass of Sauvignon Blanc complements the leeks beautifully.

• Crusty bread for dipping is non negotiable in my house.
• A light arugula salad with lemon dressing balances the creaminess.
• Pair with a crisp white wine or even sparkling water with a lemon wedge.

Save

This soup has become my go to when I need something simple that feels like care in a bowl. I hope it does the same for you.

Your Questions Answered

→ How should I prepare the leeks for the dish?

Trim the white and light green parts, slice them in half lengthwise and rinse thoroughly to remove any grit before thinly slicing.

→ Can I substitute the cream for a dairy-free option?

Yes, plant-based creams like coconut or almond cream work well as alternatives to maintain the velvety texture.

→ What type of potatoes works best?

Russet or Yukon Gold potatoes are ideal due to their starchy, creamy properties when cooked and pureed.

→ Is it necessary to remove the bay leaf before blending?

Yes, the bay leaf should be removed after simmering to avoid an overpowering flavor in the final dish.

→ How can I add brightness to the final flavor?

A squeeze of lemon juice before serving can enhance freshness and balance the creamy richness.