Potato Leek Soup

Easy, creamy and delicious Potato Leek Soup. A classic French recipe! Lightly adapted from My Paris Market Cookbook.

📝 Ingredients

• 2 tablespoons butter
• 1 large onion (finely chopped)
• 2 large leeks (rinsed and cut crosswise into 1/4-inch slices)
• 2 medium Yukon Gold potatoes (or other waxy potatoes, cut into 1/2-inch cubes)
• 4 cups chicken broth (or water or vegetable broth)
• salt and freshly ground black pepper (to taste)
• 1/4 cup milk (or cream)
• 1/4 cup finely chopped fresh chives (for garnish)

👨‍🍳 Instructions

1. 1Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.
2. 2Blend in batches using a traditional blender (see recipe note #1) or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).
3. 3Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.
4. 4Serve topped with chopped chives.