Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 large large leeks, white and light green parts only, sliced (save the dark greens for stock); 2 lb Yukon Gold potatoes, peeled and cubed into 1-inch pieces; 2 tbsp unsalted butter; 6 cup vegetable broth, low-sodium preferred; 1 cup heavy cream; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp fresh chives, finely chopped

Silky Leek and Potato Soup with Fresh Chives

There's something magical about the way leeks transform when cooked slowly — their sharp bite mellows into pure sweetness that marries perfectly with creamy Yukon potatoes. This soup achieves that restaurant-quality silkiness at home, with just enough texture to remind you these are real vegetables, not powder from a packet.

DinnerSoupVegetarianComfort FoodFallWinter

Prep15 min

Cook35 min

Total50 min

Servings6

Difficultyeasy

Nutrition

fat7g

carbs28g

protein4g

calories185

Ingredients

3 largelarge leeks, white and light green parts only, sliced (save the dark greens for stock)
2 lbYukon Gold potatoes, peeled and cubed into 1-inch pieces
2 tbspunsalted butter
6 cupvegetable broth, low-sodium preferred
1 cupheavy cream
1 tspkosher salt
½ tspfreshly ground black pepper
2 tbspfresh chives, finely chopped(optional)

Instructions

Melt the butter in a large, heavy-bottomed pot over medium heat. Let it foam up briefly — this releases moisture and concentrates the flavor — then settle into a gentle sizzle.
⏱ 2 min
Add the sliced leeks and stir to coat with butter. Cook until they're completely soft and translucent, stirring occasionally. Don't let them brown — you want sweet, not caramelized flavors here.
⏱ 8 min
Dump in the cubed potatoes and pour the broth over everything. Bring to a rolling boil over high heat. The potatoes should be mostly covered by liquid — add a splash more broth or water if needed.
⏱ 5 min
Lower the heat to maintain a steady simmer and cook until the potatoes break apart easily when pressed with a spoon. They should be completely tender, almost falling apart — this ensures a smooth blend.
⏱ 20 min
Using an immersion blender, puree the soup directly in the pot until completely smooth, or leave it slightly chunky if you prefer more texture. Work in sections to avoid splattering hot soup everywhere.
⏱ 3 min
Stir in the cream, salt, and pepper, then heat gently until steaming hot. Taste and adjust seasoning — the soup should be creamy and well-seasoned but not overpowering. Don't let it boil or the cream might curdle.
⏱ 5 min
Ladle into bowls and scatter fresh chives over the top if using. The bright green color and mild onion bite make the perfect finishing touch.