Creamy Potato and Chive Soup

This is a hearty and simple potato soup recipe that is flavored by fresh chives.  This soup gets better and better each day, so the leftovers will taste delicious.  Adapted from The Guardian.


  • 2 T butter
  • 2 large leeks, diced
  • 500 g baking potatoes, peeled and cut into large chunks
  • ~1 L chicken stock (not too salty!)
  • 1 very large handful chives, finely chopped
  • 1/2 c creme fraiche
  • 1 bay leaf


  1. Over low-medium heat, melt butter, add leeks, and fry until they are translucent, 10-15 minutes.
  2. Add potatoes and bay leaf, and add just enough stock to cover. Bring to a boil and let simmer until potatoes are tender, ~20 minutes.
  3. Remove potatoes and mash them by hand, i.e. not with an electric blender or masher.  This prevents the potatoes from becoming gluey – a few small chunks are okay and will add to the texture of the soup.
  4. Return potatoes to the soup, mix well and add creme fraiche.
  5. When the soup is heated through, remove from heat and stir in the chives.
  6. Serve soup with a dollop of creme fraiche and more fresh chives.

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