Description
Potato Leek Soup with Chives is a comforting classic that warms the soul with its creamy texture and rich flavors. This delightful soup combines tender potatoes and sweet leeks, creating a velvety dish perfect for chilly evenings. Topped with fresh chives, it’s not only delicious but also visually appealing. Whether served as an appetizer or main course, this easy-to-make recipe is sure to be a hit at your dinner table!
Ingredients
Scale
- 4 medium Russet potatoes (about 1.5 lbs), peeled and diced
- 3 medium leeks, cleaned and sliced
- 1 cup fresh chives, chopped
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk for a lighter option)
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Rinse leeks thoroughly to remove grit, then slice thinly.
- In a large pot over medium heat, melt butter; add leeks and sauté until soft (about 5-7 minutes).
- Stir in diced potatoes and vegetable broth; bring to a boil then simmer until potatoes are fork-tender (15-20 minutes).
- Blend the soup until smooth using an immersion blender or regular blender.
- Return to low heat; stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh chives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: - For added flavor, consider incorporating thyme or crispy bacon as toppings. - Adjust the creaminess by varying the amount of cream or substituting with milk. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.