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Creamy Spring Leek and Potato Soup Recipe with Easy Chive Oil Topping

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A comforting and light creamy soup featuring fresh spring leeks and Yukon Gold potatoes, topped with a vibrant homemade chive oil. Perfect for spring or year-round, this soup is soothing, flavorful, and easy to prepare.

Ingredients

Scale
  • 3 large leeks, white and light green parts only, cleaned and thinly sliced
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup whole milk (or almond milk for dairy-free option)
  • 1/2 cup fresh chives, finely chopped
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Clean and slice the leeks, rinsing well in cold water to remove grit. Drain and set aside.
  2. Peel and dice the Yukon Gold potatoes into roughly 1-inch cubes.
  3. Heat butter in a large pot over medium heat. Add sliced leeks and cook gently until softened but not browned, about 8 minutes.
  4. Add minced garlic and cook for 1-2 minutes until aromatic.
  5. Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
  6. Remove pot from heat and blend soup until smooth using an immersion blender or countertop blender in batches. Add more broth or milk if needed to reach desired consistency.
  7. Return blended soup to low heat. Stir in whole milk and warm gently without boiling. Season with salt, pepper, and lemon juice if using. Adjust seasoning to taste.
  8. While soup simmers, whisk together chopped chives and olive oil in a small bowl or jar to make chive oil. Let flavors infuse.
  9. Ladle soup into bowls and drizzle generously with chive oil. Add freshly cracked black pepper if desired and serve warm.

Notes

Slow-sauté the leeks gently to bring out their natural sweetness without browning. Use Yukon Gold potatoes for creamy texture without heaviness. Blend carefully to avoid splashes. Add milk last and warm gently to prevent curdling. Chive oil can be made ahead and stored refrigerated for up to a week. Season gradually and taste as you go. For vegan version, swap butter for olive oil and milk for unsweetened plant-based milk.

Nutrition

Keywords: leek soup, potato soup, creamy soup, spring recipe, chive oil, easy soup, vegetarian soup, light soup

Find it online: https://blingbite.com/creamy-spring-leek-and-potato-soup-recipe-with-easy-chive-oil-topping/