Start by trimming off the roots and the tough dark green tops of the leeks. The darker green parts tend to be fibrous and chewy, so we’ll be using just the white and light green portions. Once trimmed, slice the leeks as shown in the picture. Since leeks grow in layers, dirt and grit often get trapped between them, so clean them thoroughly under running water in a colander and set them aside for later use. For more details on cleaning and ways to use the dark green tops, be sure to check out the tips section below.

In a pan over medium heat, add the butter and let it melt. Once melted, add the chopped leeks and sauté them until they turn soft and aromatic. Stir occasionally to prevent burning and bring out their natural sweetness.

Once the leeks become aromatic, add the peeled and cubed potatoes, minced garlic, salt, black pepper powder, thyme, and bay leaves. Give everything a good mix to evenly distribute the flavors and coat the potatoes with the seasonings.

Now, pour in the broth of your choice and give everything a gentle stir. Let the potatoes cook in the broth until they become soft and tender for about 25-30 minutes, allowing the flavors to meld together.

Once the potatoes are cooked, reduce the heat to low. Use an immersion blender to blend the soup until it turns creamy. If you prefer some texture, you can leave a few chunks for added texture. You can also use a regular countertop blender to blend the mixture, but be sure to let the mixture cool slightly before blending to avoid any hot spills.

Finally, add the milk and chopped chives to the creamy soup, stirring well to combine. Remove it from the heat, and your comforting Potato Leek Soup is ready to enjoy!

Serve this Potato Leek Soup with your favorite crusty bread, roasted meats, or veggies for a satisfying meal. For more pairing ideas, check out the Serving Suggestions section below for inspiration!