Soups & Drinks

Potato Leek Soup with Chives

Name: Potato Leek Soup with Chives
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 3 tbsp unsalted butter; 2 large leeks; 2 cloves garlic, minced; 4 medium potatoes; 5 cups chicken or vegetable broth; 1 cup heavy cream; 1 bay leaf; 1 tsp fresh thyme leaves; Salt and freshly ground black pepper, to taste; 2 tbsp fresh chives, finely chopped; A drizzle of olive oil or extra cream

Servings: 6 Total Time: 50 mins Difficulty: Beginner

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Introduction

Potato Leek Soup with Chives is a timeless classic that embodies the perfect balance of comfort and elegance. Creamy potatoes and delicate leeks blend seamlessly to create a smooth, velvety soup with subtle sweetness and earthy depth. The fresh chives sprinkled on top provide a bright, oniony contrast that elevates the dish from simple to sophisticated.

This soup is the epitome of cozy food—ideal for chilly evenings, family gatherings, or as a refined starter at dinner parties. Rooted in French-inspired cuisine, it’s both rustic and gourmet, offering a heartwarming dish that feels indulgent while using simple ingredients.

Why I Love This Recipe

I love this recipe because it’s a true comfort classic with minimal effort yet maximum flavor. The combination of tender potatoes and aromatic leeks creates a silky-smooth soup that tastes like home. What makes me adore it even more is its versatility: you can serve it hot in winter for comfort, or chilled (known as vichyssoise) in summer for a refreshing twist.

The garnishing of fresh chives is another reason I love it—it adds a pop of freshness, flavor, and color that makes the soup visually stunning and perfectly balanced.

Why It’s a Must-Try Dish

Comfort food at its finest—hearty, creamy, and satisfying.
Elegant yet simple—great for weeknight dinners or dinner parties.
Budget-friendly—made with humble ingredients.
Versatile—serve it hot or chilled.
Nutritious—packed with fiber, vitamins, and antioxidants.

Recipe Info

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories (per serving): ~220 kcal
Cuisine: French / European
Course: Appetizer, Main Course, Soup

Ingredients

For the Soup:

3 tbsp unsalted butter
2 large leeks (white and light green parts only), cleaned and sliced
2 cloves garlic, minced
4 medium potatoes (Yukon Gold or Russet), peeled and diced
5 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half for lighter version)
1 bay leaf
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Salt and freshly ground black pepper, to taste

For Garnish:

2 tbsp fresh chives, finely chopped
A drizzle of olive oil or extra cream (optional)

Quick Directions

Sauté leeks and garlic in butter until soft.
Add potatoes, broth, herbs, and simmer until tender.
Blend soup until smooth and creamy.
Stir in cream, season, and garnish with fresh chives.

Step-by-Step Preparation

Step 1: Prepare the Leeks

Trim leeks, keeping only the white and light green parts.
Slice thinly and rinse thoroughly to remove grit.

Step 2: Sauté the Aromatics

In a large soup pot, melt butter over medium heat.
Add leeks and cook for 6–7 minutes until soft and fragrant.
Stir in garlic and cook for 1 minute.

Step 3: Add Potatoes & Broth

Add diced potatoes, broth, bay leaf, and thyme.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.

Step 4: Blend the Soup

Remove bay leaf.
Use an immersion blender to puree until smooth (or transfer in batches to a blender).

Step 5: Finish with Cream

Stir in heavy cream.
Taste and season with salt and pepper.
Warm gently without boiling.

Step 6: Garnish & Serve

Ladle soup into bowls.
Sprinkle generously with chopped chives.
Add an optional drizzle of olive oil or cream for extra richness.

How to Serve

Serve hot with crusty bread, baguette, or garlic toast.
Pair with a fresh salad for a light yet filling meal.
For an elegant dinner, serve in small bowls as a starter.
Chill and serve cold (vichyssoise) for a summer appetizer.

Additional Recipe Tips

Use Yukon Gold potatoes for a naturally creamy texture.
Always clean leeks thoroughly—they often hide dirt between layers.
For extra depth, add a splash of white wine before simmering.
If you want it richer, top with crispy bacon crumbles.

Variations

Vegan/Dairy-Free: Use olive oil instead of butter, plant-based cream, and veggie broth.
Chunky Soup: Blend only half the soup for a rustic texture.
Herb Variation: Swap thyme for rosemary or parsley.
Cheesy Twist: Stir in ½ cup grated Gruyère or Parmesan.

Freezing & Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze without cream for up to 2 months. Add cream after reheating.

Special Equipment Needed

Large soup pot or Dutch oven
Immersion blender (or regular blender)
Sharp knife and cutting board

Conclusion

Potato Leek Soup with Chives is a dish that beautifully balances comfort and sophistication. With its silky texture, delicate flavors, and refreshing garnish of chives, it’s perfect for any occasion—from casual family dinners to elegant gatherings. Warm in the winter or chilled in the summer, this soup proves that simple ingredients can create extraordinary results.

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