Creamy Potato Leek Soup with Chives
Sliced leeks soften slowly in butter, then simmer with Yukon Gold potatoes and broth until tender. Blend it partway for a soup that's silky but still has some body, finish with a splash of cream, and top with fresh chives. Simple pantry ingredients, cozy results.
45 mins
8 servings
Ingredients
- ¼ cup Chives
- 2 ¾ cloves of Garlic
- 4 Leeks
- 2 ¾ pounds Yukon Gold Potato
- ⅔ cup Heavy Cream
- ¼ cup Unsalted Butter
- 1 ½ teaspoons Kosher Salt
- 1 ½ Bay Leaves
- ⅓ teaspoon Black Pepper
- ⅔ teaspoon Thyme (Dry)
- 6 cups + ½ cup + 2 ⅔ tablespoons Vegetable Broth
Directions
- Melt the butter in a Dutch oven or large pot over medium-low heat. Add the leeks and one-half teaspoon of the salt and cook, stirring now and then, for 8 to 10 minutes until very soft but not browned.
- Stir in the garlic and cook 1 minute.
- Add the potatoes, broth, bay leaf, thyme, and the remaining three-quarters teaspoon salt. Bring to a boil, then reduce to a gentle simmer, partly covered, for 18 to 20 minutes, until the potatoes are completely tender.
- Remove the bay leaf. Use an immersion blender to blend about two-thirds of the soup until smooth, leaving some chunks. (Or blend 4 cups in a regular blender with the lid vented and stir it back in.)
- Stir in the cream and pepper and warm through over low heat for 2 minutes without boiling. Taste and add more salt if needed.
- Ladle into bowls and top with chives.
