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A serving of soup with chive blossoms

Potato Leek Soup with Chive Blossoms

The delicate flavor of leek is a perfect match for potatoes in this Creamy Potato Leek Soup. Chive blossoms elevate this soup to a beautiful and sophisticated meal and makes a stunning appearance on your table.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 330kcal
Author: Pat Nyswonger

Ingredients

  • 4 tablespoons butter
  • 3 large leeks sliced - white and light green parts only
  • 6 cups chicken broth
  • 2-½ pounds potatoes cubed
  • ½ cup dry white wine see notes
  • 1 teaspoon table salt
  • ¼ teaspoon freshly ground white pepper
  • 1 cup heavy cream
  • 3 tablespoon finely snipped fresh chives
  • Chive blossoms and croutons for garnish

Instructions

  • Heat the butter in a Dutch oven or large pan over low heat. Add the sliced leeks and stir until well coated in butter. Cover the pot and cook, stirring occasionally, for 8-minutes until the leeks are softened but not browned. Adjust the heat if necessary, do not let the leeks brown.
  • Pour in the broth and add the potatoes, white wine, salt and pepper. Bring to a boil then reduce the heat to low. Cover and simmer for 20-minutes or until the potatoes are soft.
  • Remove from the heat and purée with an immersion stick blender or kitchen blender only until smooth. (See notes).
  • Add the cream and reheat the soup over medium heat. Do not boil.
  • Serve the soup garnished with chive blossoms, snipped chives and crisp croutons.

Notes

  1. Choose a good dry wine you will want to drink with your soup, we like Pino Grigio and Sauvignon Blanc.
  2. Purée only until smooth. Over processing will cause the potatoes to become gluey.
  3. We love the convenience of our immersion blender as it can go directly into the soup pot to purée.
  4. If you use a kitchen blender to purée, work in batches and do not fill the container more than half full.
  5. To freeze this soup: Allow the soup to cool then transfer it to a freezer-safe container leaving 1-inch headspace for expansion. Cover the container and freeze for up to 3-months. When ready to use, defrost the soup in the refrigerator then transfer to a saucepan and heat slowly over medium heat, stirring frequently until heated.
  6. Cream based soups are prone to separate and become grainy when defrosted due to the dairy product. To return the soup to a smooth creaminess, blend with the immersion blender or kitchen blender for 30-seconds.

Nutrition

Serving: 1 | Calories: 330kcal | Carbohydrates: 37g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1050mg | Fiber: 4g | Sugar: 5g