Introduction

Potato Leek Soup with Chives is a classic, comforting soup that’s creamy, velvety, and perfect for chilly days. This French-inspired dish combines tender potatoes and mild, sweet leeks simmered in a flavorful broth, then pureed to create a smooth, luscious texture. Fresh chives add a subtle oniony note and a pop of color, enhancing the visual appeal and flavor of this timeless soup.

It’s ideal as a starter for a dinner party, a light lunch, or a cozy family meal. With its simple ingredients and elegant presentation, it’s a dish that’s both rustic and refined.

Why I Love This Recipe

I love this soup because it’s comforting, creamy, and satisfying without being heavy. The leeks provide a delicate, sweet flavor that pairs beautifully with the earthy potatoes, and the fresh chives add freshness and a subtle bite. It’s soothing, warm, and feels like a hug in a bowl.

The versatility of this soup is another reason I love it—you can enjoy it as a starter, main course, or even drizzle with cream, olive oil, or crispy bacon for added texture.

Why This is a Must-Try Dish

• Classic comfort food: Timeless French-inspired recipe.
• Simple yet elegant: Few ingredients, but rich in flavor.
• Healthy and satisfying: Light, creamy, and nutritious.
• Versatile: Can be served plain or garnished in multiple ways.
• Perfect for all occasions: From casual lunches to holiday dinners.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Calories: ~200 calories per serving
• Course: Soup / Starter
• Cuisine: French / American

Ingredients

• 3 large leeks, white and light green parts only, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 3 tablespoons butter
• 4 cups vegetable or chicken broth
• 1 cup water (optional, to adjust consistency)
• 1 bay leaf
• Salt and black pepper, to taste
• ¼ cup heavy cream (optional for extra creaminess)
• 2 tablespoons fresh chives, finely chopped, for garnish

Cooking Directions

1. Prepare the Leeks: Trim, clean, and slice the leeks. Leeks can trap dirt, so rinse carefully.
2. Sauté the Leeks: In a large pot, melt butter over medium heat. Add leeks and sauté 5–7 minutes until softened but not browned.
3. Add Potatoes and Broth: Add diced potatoes, broth, bay leaf, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer for 20–25 minutes until potatoes are tender.
5. Remove Bay Leaf: Discard the bay leaf.
6. Blend the Soup: Use an immersion blender to puree until smooth, or transfer in batches to a blender.
7. Adjust Consistency: Add water or more broth if needed. Stir in heavy cream, if using, for extra richness.
8. Season: Taste and adjust salt and pepper.
9. Garnish: Serve hot, garnished with fresh chopped chives.

Step-by-Step Preparation Method

1. Clean and slice leeks carefully, removing any grit.
2. Peel and dice potatoes into even pieces.
3. Melt butter in a large pot over medium heat.
4. Sauté leeks until soft and fragrant.
5. Add potatoes, broth, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer until potatoes are tender.
7. Remove bay leaf.
8. Puree soup until smooth using an immersion blender or standard blender.
9. Stir in heavy cream if desired and adjust seasoning.
10. Serve hot, garnished with chopped chives.

How to Serve

• Serve in bowls with crusty bread or a baguette on the side.
• Garnish with additional chives, a swirl of cream, or a drizzle of olive oil.
• Add crispy bacon bits or toasted nuts for texture.
• Perfect as a starter for dinner parties or as a light lunch with a salad.

Recipe Tips

• Clean leeks thoroughly; dirt often hides between layers.
• Use starchy potatoes like Russets for creamier texture.
• For a richer flavor, substitute part of the broth with milk or cream.
• Blend carefully—hot liquids can splatter; blend in batches if using a standard blender.
• Make ahead: soup can be prepared a day in advance and reheated gently.

Variations

1. Vegan: Use olive oil instead of butter and vegetable broth; omit cream or use coconut cream.
2. Cheesy: Stir in grated Gruyère or Parmesan before serving.
3. Spicy: Add a pinch of cayenne or smoked paprika for subtle heat.
4. Herbal Twist: Add fresh thyme or tarragon for extra aroma.
5. Chunky Style: Puree only half the soup for a combination of smooth and chunky textures.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
• Reheating: Warm on the stove over low heat, stirring occasionally. Add extra broth if needed to restore consistency.

Special Equipment Needed

• Large soup pot or Dutch oven
• Knife and cutting board
• Immersion blender or standard blender
• Spoon or spatula

FAQ

Q1: Can I use the green parts of leeks?
A: The dark green parts are tougher and more bitter but can be added if finely chopped and cooked longer.

Q2: Can this soup be made ahead?
A: Yes, it tastes even better the next day. Reheat gently and add extra liquid if it thickens.

Q3: Can I make it dairy-free?
A: Use olive oil or plant-based butter and omit cream or use coconut or oat cream.

Q4: How can I make it extra creamy?
A: Use starchy potatoes, add cream, or puree very smoothly with an immersion blender.

Q5: Can I add other vegetables?
A: Yes, celery or carrots can be added for more depth of flavor.

Conclusion

Potato Leek Soup with Chives is a classic, comforting, and elegant dish that’s perfect for any occasion. Its creamy texture, delicate leek flavor, and bright chive garnish make it both simple and sophisticated. Easy to prepare yet full of flavor, it’s a must-try for anyone who loves hearty soups that warm the soul and impress guests.