Comforting Leek and Potato Soup with Chive Cream Bowl
Leek Soup
Silky leek and potato soup finished with chive cream—cozy, simple, weeknight-ready.
Nutrition (per serving)
This leek and potato soup is the kind of bowl that feels like a warm hug—silky, savory, and built on the sweet, onion-like flavor of gently sautéed leeks. It’s simple enough for a busy weeknight but elegant enough to serve when friends drop by; a little chive cream swirled on top brightens the whole thing and makes it feel special.
I love how forgiving this recipe is: trim and rinse the leeks, simmer until the potatoes fall apart, and blitz until velvety. You can make it entirely vegetarian, swap in broth you love, or keep a bit of reserved cream for a glossy finish—either way, it’s cozy, comforting cooking that rewards minimal fuss.
Ingredients
- Leeks, white and light green parts only, sliced and rinsed:2 pieces
- Russet potatoes, peeled and diced:1.5 lb
- Yellow onion, diced:1 pieces
- Garlic, minced:2 pieces
- Unsalted butter:2 tbsp
- Olive oil:1 tbsp
- Vegetable or chicken stock:4 cups
- Fresh thyme or 1/2 tsp dried thyme:1 tsp
- Bay leaf:1 pieces
- Kosher salt (adjust to taste):1.5 tsp
- Black pepper, freshly ground:0.5 tsp
- Heavy cream (for soup):1/2 cup
- Extra heavy cream (for chive cream garnish):2 tbsp
- Fresh chives, finely chopped:2 tbsp
- Fresh lemon juice:1 tbsp
- Grated Parmesan (optional garnish):1/4 cup
Instructions
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Trim and halve the leeks lengthwise, then slice thinly and rinse to remove grit. Pat dry.
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Heat butter and olive oil in a large pot over medium heat. Add the diced onion and leeks and cook, stirring occasionally, until very soft and fragrant, about 8–10 minutes.
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Add the minced garlic and cook 30 seconds more, then add the diced potatoes, thyme, bay leaf, stock, salt, and pepper. Bring to a simmer.
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Reduce heat and simmer gently until the potatoes are very tender, about 20 minutes.
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Remove the bay leaf and use an immersion blender to puree the soup until smooth and velvety. Alternatively, work in batches in a blender and return to the pot.
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Stir in the 1/2 cup heavy cream and lemon juice. Warm through for a minute or two; taste and adjust seasoning.
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Make the chive cream garnish by whisking the extra 2 tbsp heavy cream with the chopped chives and a pinch of salt.
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Ladle soup into bowls, drizzle a spoonful of chive cream on each, and finish with a grind of black pepper and a sprinkle of Parmesan if using.
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Serve hot with crusty bread for dipping and enjoy the comforting flavors.
Tips & Notes
- Trim leeks carefully—dirt hides between layers. Slice first, then rinse in a bowl of cold water and lift out the grit.
- For a dairy-free version, substitute coconut cream or an extra splash of olive oil and omit the chive cream or use a cashew cream.
