Creamy Potato Leek Chives (Printable)

A smooth blend of potatoes, leeks, and chives with a creamy finish, perfect for cozy dining.

# What You'll Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, gluten-free if needed
06 - 1 cup whole milk or heavy cream

→ Fats

07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - 1 bay leaf

→ Garnish

11 - 2 tablespoons fresh chives, finely chopped

# How-To Steps:

01 - Melt the butter in a large pot over medium heat. Add sliced leeks and diced onion, sautéing for 5 minutes until softened without browning.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, salt, pepper, and bay leaf evenly.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to blend soup until smooth, or blend in batches using a standard blender.
06 - Stir in whole milk or heavy cream and heat gently until warmed through. Adjust seasoning to taste.
07 - Ladle the warm soup into bowls and garnish with freshly chopped chives.

# Expert Advice:

01 -
  • It tastes like an elegant restaurant dish but takes less time than you'd expect, with mostly hands-off simmering.
  • The soup is naturally gluten-free and can be made entirely plant-based with simple swaps—no compromise on creaminess.
  • One pot, minimal cleanup, and the kind of comfort that makes people ask for seconds.
02 -
  • Rinse your leeks thoroughly by slicing them lengthwise first, then running water between each layer—grit hiding in there will ruin the silky texture if you miss it.
  • Don't skip the gentle reheating with cream added; high heat can make it separate or get gluey, so patience here changes everything.
  • The soup thickens as it cools, so if it seems too thin when hot, that's normal—it will reach perfect consistency by the next day.
03 -
  • Taste the soup before adding cream and adjust seasoning then, because cream can muffle flavors—better to season boldly first, then soften with dairy.
  • An immersion blender saves time and mess, but if you blend in batches, place a clean kitchen towel over the blender lid for safety, since hot soup can splatter if steam builds pressure.

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