Creamy Potato Leek with Chives (Printable)
Velvety, comforting potatoes and leeks, finished with cream and chives. Perfect for a cozy meal or elegant starter.
# What You'll Need:
→ Produce
01 - 3 medium leeks (white and light green parts only), cleaned and thinly sliced
02 - 4 medium Yukon Gold potatoes, peeled and diced into 1-inch pieces
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy & Fats
05 - 2 tablespoons unsalted butter
06 - 1 cup whole milk or heavy cream
→ Liquids & Seasoning
07 - 4 cups vegetable broth (ensure gluten-free if necessary)
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons fresh chives, finely chopped
# How-to Steps:
01 - In a large pot or Dutch oven over medium heat, melt the unsalted butter. Add the sliced leeks and chopped onion, sautéing for 5 to 7 minutes until softened and translucent, ensuring they do not brown.
02 - Stir in the minced garlic and cook for an additional 1 minute, stirring frequently until fragrant.
03 - Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer gently for 20 to 25 minutes, or until the potatoes are exceptionally tender.
04 - Remove the pot from the heat. Carefully use an immersion blender to purée the soup directly in the pot until it achieves a completely smooth, velvety consistency. Alternatively, transfer the soup in batches to a standard blender and process until smooth, then return to the pot.
05 - Stir in the whole milk or heavy cream. Return the pot to very low heat and warm gently, taking care not to bring the soup to a boil, which could cause the dairy to curdle. Season generously with salt and freshly ground black pepper to your preferred taste.
06 - Ladle the hot, creamy potato leek soup into individual serving bowls. Garnish each portion with a sprinkle of fresh, finely chopped chives before serving immediately.
# Expert Pointers:
01 -
- This soup feels incredibly luxurious, yet it&s surprisingly simple to pull together on a weeknight.
- It&s a fantastic way to transform humble vegetables into something truly special and deeply satisfying.
02 -
- Blending hot liquids can be dangerous; always be careful and start at a low speed if using a countertop blender, leaving the lid slightly ajar to vent steam.
- Resist the urge to boil the soup after adding the cream, as it can sometimes curdle, which would ruin the velvety texture we&re aiming for.
03 -
- Clean your leeks thoroughly by slicing them first, then rinsing them under cold water to remove any hidden grit and soil.
- Always taste and adjust seasoning incrementally; what tastes perfect to one person might need a little more salt or pepper for another.