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Potato Leek Soup with Chives

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine French / American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

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