Potato Leek Soup with Chives

• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 4 cups vegetable broth
• 4 medium potatoes, peeled and diced
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons fresh chives, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add leek and sauté until softened, about 5 minutes.
3. 3 Stir in the potatoes, vegetable broth, water, salt, and pepper.
4. 4 Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
5. 5 Use an immersion blender to puree the soup until smooth.
6. 6 Stir in heavy cream and butter until melted.
7. 7 Taste and adjust seasoning if needed.
8. 8 Serve hot, garnished with fresh chives.

Equipment

• Large pot
• Immersion blender

Variations

• Add a dash of nutmeg for extra warmth.
• Stir in shredded cooked chicken for a heartier option.

Substitutions

• Substitute heavy cream with coconut milk for a dairy-free version.

Pairings

• Crusty baguette
• Grilled cheese sandwich

Nutrition

Tips

• For a smoother soup, strain after blending.
• Use chicken broth for a richer flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat with a splash of broth.

Serving Suggestions

• Pair with crusty bread or a simple green salad.

FAQ