Creamy Potato and Leek Soup with Fresh Chives
Potatoes, leek and onion simmer in broth until tender, then blend into a creamy soup.
Potatoes, leek and onion simmer in broth until tender, then blend into a creamy soup. Cut the potatoes evenly so they finish together and add cream only after blending to keep the texture smooth. Blend only part of the soup if you prefer a chunkier bowl. A little black pepper and fresh herbs brighten the mild base, which is easy to serve with bread or a crisp salad. Warm oil in a pot and cook leek and onion 6 minutes until soft without browning. Add potatoes, broth, salt and pepper; bring to a boil and simmer 18 to 22 minutes until potatoes are fork-tender. Blend until smooth with an immersion blender, or leave some chunks if preferred.
Recipe card
Creamy Potato and Leek Soup with Fresh Chives
Equipment: Large pot, knife, cutting board and measuring tools
Ingredients
Instructions
Soften
Warm oil in a pot and cook leek and onion 6 minutes until soft without browning.
Simmer
Add potatoes, broth, salt and pepper; bring to a boil and simmer 18 to 22 minutes until potatoes are fork-tender.
Blend
Blend until smooth with an immersion blender, or leave some chunks if preferred.
Cream
Stir in cream and warm gently without boiling; taste and adjust seasoning.
Serve
Ladle into bowls and top with chives.
How to tell when it is ready
Ladle into bowls and top with chives.
Tips
- Warm oil in a pot and cook leek and onion 6 minutes until soft without browning.
- Add potatoes, broth, salt and pepper.
- Blend until smooth with an immersion blender, or leave some chunks if preferred.
- Stir in cream and warm gently without boiling.
Troubleshooting
- If too thick, add warm broth.
- If gluey, avoid over-blending potatoes.
Substitutions
- Use oat cream for dairy cream.
- Use vegetable broth for chicken broth.
Variations
- Keep some potatoes unblended.
- Add cooked bacon as a nonvegetarian garnish.
Serving suggestions
- Serve with crusty bread.
- Top with chives.
- Add black pepper.
- Pair with green salad.
Make ahead
Prepare the measured ingredients in advance. Refrigerate up to 3 days; reheat gently and do not boil after adding cream.
Storage
Refrigerate up to 3 days; reheat gently and do not boil after adding cream.
Food safety
Cool promptly and keep dairy soup refrigerated.
Frequently asked questions
How do I know creamy potato soup with leek and herbs is ready?
Ladle into bowls and top with chives.
How should I store creamy potato soup with leek and herbs?
Refrigerate up to 3 days; reheat gently and do not boil after adding cream.
Serve with crusty bread. Refrigerate up to 3 days; reheat gently and do not boil after adding cream.
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