How to make it
6 steps. Take it one step at a time.
In a large pot or Dutch oven, melt the butter
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for about 8–10 minutes until the leeks are soft and translucent. Do not let them brown.
10 minAdd the diced potatoes and the water or chicken stock
Add the diced potatoes and the water or chicken stock to the pot. Increase heat to medium-high and bring the mixture to a boil.
Reduce the heat to low
Once boiling, reduce the heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are very tender and falling apart.
25 minRemove the pot from the heat
Remove the pot from the heat. Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer to a standard blender in batches.
Return the pot to low heat
Return the pot to low heat. Stir in the heavy cream and season with more salt and black pepper to taste. Heat through gently but do not let it boil again.
Ladle the soup into warm bowls
Ladle the soup into warm bowls. Garnish with a sprinkle of fresh chopped chives and serve immediately.
A little kitchen wisdom
For the best results, use only the white and light green parts of the leeks to keep the soup's color pale and clean. Ensure the leeks are thoroughly washed as they often trap sand between their layers.
