Creamy Leek and Potato Soup with Chives in 30 Minutes

Name: Creamy Leek and Potato Soup with Chives in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: 2 large leeks, cleaned and sliced; 4 medium potatoes, peeled and diced; 1 tbsp butter; 4 cups vegetable broth; 1 cup milk; 1/4 cup fresh chives, chopped; Salt and pepper to taste

Author: lia

Published: November 26, 2025

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There’s something magical about a steaming bowl of leek and potato soup with chives—it’s like a cozy hug in a dish. I’ve been making this recipe for years, and it never fails to comfort me on chilly evenings or lazy Sundays. The creamy texture from the blended potatoes pairs perfectly with the subtle sweetness of sautéed leeks, while those fresh chives sprinkled on top? Absolute perfection. It’s one of those recipes that feels fancy but comes together with just a handful of simple ingredients. Trust me, once you try this soup, it’ll become your go-to for quick, satisfying meals that feel anything but ordinary.

Ingredients for Leek and Potato Soup with Chives

Gathering your ingredients is the first step to soup success! Here’s everything you’ll need for this creamy dream:

2 large leeks – cleaned thoroughly and sliced (white and light green parts only)
4 medium potatoes – peeled and diced into 1-inch cubes (about 2 pounds total)
1 tablespoon butter – unsalted is my preference for better flavor control
4 cups vegetable broth – homemade or good-quality store-bought
1 cup milk – whole milk gives the creamiest results
1/4 cup fresh chives – finely chopped (measure after chopping)
Salt and pepper – to taste, but start with 1/2 tsp salt and 1/4 tsp pepper

Ingredient Notes and Substitutions

Here’s the inside scoop on making this soup your own:

Potatoes: Yukon Golds are my top pick – they blend up extra creamy. Russets work too but may need more liquid.
Dairy swaps: For richer soup, use half-and-half or heavy cream instead of milk. Dairy-free? Try coconut milk or almond milk.
Broth options: Chicken broth adds depth if you’re not vegetarian. Low-sodium lets you control the saltiness.
Leeks: Can’t find them? Use 1 large sweet onion, but the flavor will be different.

How to Make Leek and Potato Soup with Chives

Okay, let’s get cooking! This soup comes together so easily, you’ll be amazed at how something so simple tastes so luxurious. Here’s my foolproof method:

Start with the leeks: Melt that butter in a large pot over medium heat. Add your sliced leeks and sauté until they’re soft and fragrant – about 5 minutes should do it. You’ll know they’re ready when they smell sweet and look slightly translucent. Don’t rush this step – it builds the flavor foundation!
Add potatoes and broth: Toss in those diced potatoes and pour in the vegetable broth. Bring everything to a gentle boil, then reduce the heat to a simmer. Let it bubble away for about 15 minutes, or until the potatoes are fork-tender.
Blend to creamy perfection: This is where the magic happens! Use an immersion blender directly in the pot (or carefully transfer to a countertop blender in batches) and blend until smooth. I like mine velvety, but you can leave it slightly chunky if you prefer texture.
Finish with dairy and seasonings: Stir in the milk, then taste and adjust with salt and pepper. Remember, the flavors develop as it sits, so go easy at first – you can always add more later.
The grand finale: Ladle into bowls and shower with those fresh chives. That pop of green makes all the difference!

If your soup seems too thick after blending, no worries! Just stir in a splash more broth or milk until it reaches your ideal consistency. Too thin? Simmer a bit longer to reduce.

Tips for the Best Leek and Potato Soup

Clean leeks thoroughly: They’re notorious for hiding dirt between layers. Slice first, then rinse in a colander to catch all the grit.
Blending options: For some texture, blend just half the soup and stir it back in with the unblended portion.
Flavor boost: Add a bay leaf while simmering for extra depth (remove before blending).
Temperature control: Keep the heat moderate when sautéing leeks – too hot and they’ll brown rather than soften sweetly.
Garnish game: Along with chives, try a swirl of cream or a sprinkle of crispy bacon bits for special occasions.

Why You’ll Love This Leek and Potato Soup

This isn’t just any soup—it’s a bowlful of comfort that checks all the boxes. Here’s why it’ll become your new favorite:

Creamy dreamy texture: Blending those tender potatoes creates the most luxurious, velvety soup you’ll ever taste—no cream required (unless you want to add some!).
Quick and simple: From chopping to serving, it’s ready in about 30 minutes—perfect for busy weeknights when you need something satisfying fast.
Vegetarian-friendly: With just veggie broth and butter (or oil for vegan), it’s a hearty meatless meal that even carnivores adore.
Budget-friendly: Leeks and potatoes are affordable year-round, making this soup easy on the wallet.
Versatile: Dress it up with garnishes or keep it simple—either way, those fresh chives make every bite special.

Serving and Storing Leek and Potato Soup with Chives

Nothing beats curling up with a steaming bowl of this velvety soup, especially when you’ve got the perfect accompaniments. My absolute favorite way to serve it? With thick slices of crusty sourdough bread for dipping—the contrast between the creamy soup and chewy bread is heavenly. For a heartier meal, add a simple green salad with lemon vinaigrette or a grilled cheese sandwich cut into dipping strips (trust me, kids go wild for this combo!).

Leftovers? They actually taste even better the next day as the flavors mingle! Store cooled soup in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with occasional stirring to prevent sticking—the microwave can make the texture grainy. If the soup thickens in the fridge (totally normal!), just whisk in a splash of broth or milk when reheating.

Freezing works beautifully too—portion into freezer-safe containers, leaving an inch for expansion. Thaw overnight in the fridge before reheating gently. The chives lose their bright freshness though, so always add fresh ones when serving!

Leek and Potato Soup with Chives FAQs

I’ve gotten so many questions about this creamy potato soup over the years—here are the ones that pop up most often!

Can I freeze leek and potato soup?
Absolutely! This soup freezes like a dream. Just cool it completely first, then transfer to freezer-safe containers (leave some room for expansion). It’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove—the texture stays wonderfully creamy.

How can I make this soup vegan?
Easy peasy! Swap the butter for olive oil or vegan butter, and use plant-based milk (I love oat milk here) instead of dairy. For extra richness, blend in a handful of raw cashews soaked in hot water—it makes the soup luxuriously creamy without any dairy at all.

Why does my soup taste bitter?
Oh no! This usually happens if the dark green parts of leeks sneak in—they can be bitter. Next time, use only the white and light green parts (save the dark greens for stock!). Also, be sure to rinse leeks thoroughly—hidden dirt can sometimes add bitterness.

Can I make this soup chunkier?
Of course! Skip blending entirely and just mash some potatoes with a fork for texture. Or blend only half the soup and stir it back in—you’ll get that creamy base with lovely potato pieces throughout. It’s all about personal preference!

What’s the best potato variety?
Hands down, Yukon Golds make the creamiest potato soup—they blend up velvety smooth. Russets work too but might need extra liquid. Waxy potatoes like red bliss hold their shape better if you prefer chunks.

Nutritional Information

Just a heads up—these numbers are estimates since ingredients can vary. But here’s the scoop per hearty bowl (about 1.5 cups): roughly 220 calories, 6g fat (3g saturated), 38g carbs (with 4g fiber), and 5g protein. It’s naturally low in sugar (just 5g) and packs a decent amount of vitamin C from those fresh leeks and potatoes. Not too shabby for such a creamy, comforting soup!

Share Your Leek and Potato Soup Experience

I’d love to hear how your soup turned out—did you stick to the classic recipe or make it your own? Maybe you discovered the perfect garnish or had a kitchen moment worth sharing. Drop a note below with your thoughts or tips! Nothing makes me happier than knowing this recipe found its way into your cozy kitchen moments.