Creamy Potato Leek Chives (Printable)
Velvety blend of potatoes, leeks, and cream, garnished with fresh chives for a flavorful twist.
# What You’ll 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 - 0.5 tsp freshly ground black pepper
10 - 1 bay leaf
11 - Fresh chives, finely chopped, for garnish
# How To Make It:
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 - Incorporate diced potatoes, bay leaf, kosher salt, and black pepper. Stir to evenly coat the vegetables with seasonings.
04 - Pour in vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until potatoes are tender.
05 - Discard the bay leaf from the pot before blending.
06 - Use an immersion blender directly in the pot, or blend in batches using a countertop blender until smooth. Return to the pot if using the latter method.
07 - Stir in heavy cream and warm the soup over low heat. Adjust seasoning to taste.
08 - Ladle the soup into bowls and garnish generously with finely chopped fresh chives.
# Expert Advice:
01 -
- It comes together in under an hour with ingredients you probably already have.
- The texture is incredibly smooth and luxurious without being heavy.
- Leftovers taste even better the next day once the flavors meld.
02 -
- Do not let the leeks brown when you sauté them, they should stay pale and sweet.
- If the soup is too thick after blending, thin it with a splash of stock or water until it reaches the consistency you like.
03 -
- Taste your stock before adding it, if it is too salty, dilute it with water to avoid an overly seasoned soup.
- Blend the soup while it is still hot for the smoothest texture, and tilt the pot slightly if using an immersion blender to catch every bit.