Creamy Potato Leek Chive (Printable)

A smooth blend of tender potatoes and sweet leeks elevated with fresh chives and cream.

# 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 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 Cook:

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 without browning.
03 - Stir in diced potatoes, bay leaf, kosher salt, and black pepper to coat evenly.
04 - Pour vegetable stock into the pot and bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 20 minutes until potatoes are very tender.
05 - Discard the bay leaf from the pot.
06 - Use an immersion blender directly in the pot or blend in batches in a countertop blender until smooth, then return to the pot.
07 - Stir in heavy cream and warm gently over low heat. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish generously with finely chopped fresh chives.

# Expert Tips:

01 -
  • It tastes fancy but uses ingredients you probably already have tucked in your pantry and crisper drawer.
  • The texture is silky without feeling heavy, and every spoonful feels like comfort without the guilt.
  • You can make it dairy free or vegan with a couple of swaps and nobody will know the difference.
02 -
  • Leeks hold onto dirt stubbornly, so really rinse them well or youll end up with grit in your beautiful soup.
  • Dont skip removing the bay leaf before blending, I learned that one the hard way when I had to fish out chunks mid puree.
  • If the soup feels too thick after blending, thin it out with a splash more stock or even a little milk.
03 -
  • Use Yukon Golds if you want a naturally creamier texture without adding extra cream.
  • For a deeper flavor, roast the leeks and garlic in the oven first before adding them to the pot.
  • A pinch of nutmeg stirred in with the cream adds a subtle warmth that surprises people in the best way.

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