Creamy Potato Leek with Chives (Printable)

Velvety smooth potatoes and sweet leeks blended with fresh chives create this comforting French classic, perfect for chilly weather.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium onion, chopped
03 - 3 medium potatoes (about 1.3 pounds), peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable stock
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 1/2 cup heavy cream

→ Fats & Seasonings

08 - 2 tablespoons unsalted butter
09 - 1 bay leaf
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste

→ Garnish

12 - 2 tablespoons fresh chives, finely chopped
13 - Extra cream, for drizzling (optional)

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add leeks and onion. Sauté for 6–8 minutes until soft but not browned.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Add diced potatoes, salt, pepper, and bay leaf. Pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are very tender.
04 - Remove and discard bay leaf. Use an immersion blender to purée soup directly in pot until completely smooth. Alternatively, blend in batches using a countertop blender and return to pot.
05 - Stir in milk and heavy cream. Heat gently over low heat until warmed through, about 3–5 minutes. Adjust seasoning with additional salt and pepper if needed.
06 - Ladle hot soup into bowls. Garnish with chopped fresh chives and a swirl of cream, if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Its incredibly forgiving, the kind of soup that lets you multitask while it simmers away
  • The velvety texture feels luxurious without requiring any fancy techniques
  • You probably have everything you need in your pantry right now
02 -
  • Leeks hide dirt between their layers, slice them lengthwise and swish them in cold water before cooking
  • Overblending can make the texture gluey, pulse gently and stop as soon as it's smooth
  • The soup continues thickening as it sits, plan to add a splash more liquid when reheating leftovers
03 -
  • Make this a day ahead, the flavors meld together and become even more developed
  • If it's too thick after reheating, add warm stock or milk rather than water

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