This Velvety Leek and Potato Soup is a hug in a bowl — perfect for chilly days when you want something warm and comforting. The smooth texture and flavorful blend of leeks and potatoes make it an irresistible classic.
Russet potatoes are the star here, providing a starchy base that thickens the soup beautifully. Chicken broth and water work together to create a flavorful and balanced liquid. Leeks add a subtle onion-like flavor that's milder and sweeter, while the onion brings depth. Garlic enhances the overall savory notes with its aromatic touch. Heavy cream is what gives this soup its luxurious, velvety finish. Unsalted butter is used to sauté the vegetables, adding a rich flavor. Finally, a sprinkle of fresh chives gives a pop of color and a hint of freshness at the end.
This soup pairs wonderfully with a slice of crusty bread or a simple green salad. For a heartier meal, try serving it alongside a grilled cheese sandwich. A light white wine, like a Chardonnay, complements the creamy soup beautifully.
Start by getting a large pot and melting the butter over medium heat. Once melted, toss in the leeks and onion. You'll want to sauté them until they soften, which should take about five minutes. Keep an eye on them and give them the occasional stir.
When the leeks and onion are ready, add the minced garlic. Stir it around and let it cook for just a minute until it's nice and fragrant. Be careful not to let it burn.
Next, add the cubed potatoes, chicken broth, and water to the pot. Increase the heat to bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes. You’ll know it’s ready when the potatoes are tender and easily pierced with a fork.
Now comes the fun part: pureeing the soup. Use an immersion blender directly in the pot to blend everything until it's smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Once blended, stir in the heavy cream. Season with salt and pepper to taste. Give it one last stir, and your soup is ready to be served hot. A sprinkle of chopped fresh chives on top adds the perfect finishing touch.
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