Potato Leek Soup

A smooth, comforting soup made by simmering tender potatoes and thoroughly washed leeks in vegetable broth, then blending with milk and finishing with fresh chives.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 3 tablespoons butter
• 3 large leeks
• 2 pounds potatoes
• 5 cups vegetable broth
• 1 cup milk
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh chives

Cooking instructions

1. Trim the roots and dark green tops from the leeks. Slice the white and light-green parts, then rinse them thoroughly in a bowl of cold water, separating the layers to remove any grit. Drain well. Peel the potatoes and cut them into 1-inch pieces. (about 10 min)
2. Melt the butter in a large pot over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 6 minutes. (about 6 min) — Medium heat
3. Add the potatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat and partially cover the pot. Simmer until the potatoes are very tender when pierced with a fork, 18 to 22 minutes. (about 22 min) — Low simmer
4. Remove the pot from the heat. Blend the soup with an immersion blender until smooth, or blend in batches in a countertop blender, filling it no more than halfway and venting the lid to release steam. (about 5 min)
5. Stir in the milk and return the soup to low heat. Warm until steaming, 2 to 3 minutes; do not boil. Taste and adjust the salt and pepper. (about 3 min) — Low heat
6. Ladle into bowls and garnish with the chopped chives. Serve hot. (about 2 min)