Creamy Potato Leek Soup with Fresh Chives

Potato leek soup, known in France as potage parmentier, turns humble roots into something silky and comforting. This creamy bowl leans on Yukon golds and sweet leeks, finished with heavy cream and a bright scatter of fresh chives.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 6g protein
• 34g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 lb Yukon gold potatoes
• 3 large leeks
• 3 tbsp unsalted butter
• 2 garlic cloves
• 4 cups low-sodium chicken or vegetable broth
• 3/4 cup heavy cream
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp snipped fresh chives
• 1 tsp for garnish olive oil

Instructions

1. 1Trim the dark green tops and root ends from the leeks. Slice the white and light-green parts into half-moons, then rinse thoroughly in a bowl of cold water to remove all grit; drain well.
2. 2Peel the potatoes and cut them into 1/2-inch cubes so they cook evenly.
3. 3Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the cleaned leeks and salt; cook, stirring often, until softened and translucent but not browned, about 8 to 10 minutes.
4. 4Add the minced garlic and cook 30 seconds until fragrant.
5. 5Stir in the potato cubes, broth, bay leaf, and thyme sprigs. Bring to a boil, then reduce heat to maintain a gentle simmer.
6. 6Cover partially and cook until the potatoes are very soft and falling apart, 18 to 22 minutes.
7. 7Remove and discard the bay leaf and thyme stems. Use an immersion blender to puree the soup until completely smooth and velvety, or carefully transfer in batches to a countertop blender.
8. 8Return the pureed soup to the pot over low heat. Stir in the heavy cream and season with the remaining salt and black pepper. Warm through without boiling, about 3 minutes.
9. 9Taste and adjust seasoning. Ladle into warm bowls.
10. 10Drizzle each bowl with a few drops of olive oil, shower generously with fresh chives, and serve immediately while steaming.