Creamy Potato Leek Chives (Printable)

Velvety blend of potatoes and leeks, topped with fresh chives for a smooth, comforting dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks (white and light green parts only), cleaned and sliced
03 - 1 medium yellow onion, chopped
04 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable stock (gluten-free if required)
07 - 1 cup whole milk or cream

→ Seasonings

08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - Pinch of nutmeg (optional)

→ Garnish

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

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add leeks and onion, sautéing for 6 to 8 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, bay leaf, salt, pepper, and optional nutmeg to the pot and mix well.
04 - Pour in vegetable stock, bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until potatoes are tender.
05 - Remove bay leaf. Using an immersion blender or a standard blender in batches, blend the soup until smooth and velvety.
06 - Stir in milk or cream and gently reheat without boiling. Adjust seasoning according to taste.
07 - Ladle soup into bowls and garnish with fresh chives and an optional drizzle of cream.

# Expert Tips:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • The whole milk brings this unexpected silkiness without making it heavy.
  • Fresh chives on top feel like a little celebration in every spoonful.
02 -
  • Don't brown those leeks and onions—medium heat and patience are non-negotiable if you want them sweet and silky.
  • If your soup breaks or gets grainy after adding milk, you overheated it; keep the final step at a gentle simmer and all will be well.
03 -
  • Make this soup the day before—it actually tastes better after a night in the fridge, and the flavors settle into something even more cohesive.
  • Freeze individual portions in containers for a weeknight lifesaver that only needs reheating and a fresh garnish of chives.

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