Silky Potato-Leek Soup with Crème Fraîche and Chive Oil

Steps

1. Step 1

   Put the sliced leeks in a large bowl of cold water and swish them around with your hands to loosen the grit. Let them sit a minute so the sand sinks, then lift the leeks out with your hands into a colander. Don't pour the bowl out through the colander or the grit goes right back on.

   5 min

   • 3 large leeks (about 2 lb)
2. Step 2

   Melt the butter in a large pot or Dutch oven over medium-low heat. Add the drained leeks, thyme sprigs, bay leaf, and 1 teaspoon of the salt. Cook, stirring every few minutes, until the leeks are completely soft and sweet but not browned at all, 15 to 20 minutes. If they start to color, turn the heat down and add a splash of water.

   18 min

   • 3 large leeks (about 2 lb)
   • 4 tbsp unsalted butter
   • 4 sprigs fresh thyme
   • 1 bay leaf
   • 1 tsp kosher salt
3. Step 3

   Add the potatoes and broth. Raise the heat and bring to a boil, then lower to a gentle simmer, partly cover, and cook until the potatoes fall apart easily when pressed against the side of the pot with a spoon, 20 to 25 minutes.

   22 min, hands-off

   • 1 1/2 lb Yukon Gold potatoes
   • 5 cups low-sodium chicken or vegetable broth
4. Step 4

   While the soup simmers, make the chive oil. Blend the chives, neutral oil, and a pinch of salt on high until the oil is bright green and warm to the touch, about 1 minute. Pour it through a fine-mesh strainer lined with a coffee filter or paper towel into a small bowl or jar; let it drip through on its own rather than pressing, which keeps it clear. Rinse the blender.

   10 min

   • 1 bunch chives (about 1 cup packed, roughly chopped)
   • 1/2 cup neutral oil, such as grapeseed or canola
   • 1 pinch kosher salt
5. Step 5

   Fish out and discard the thyme stems and bay leaf. Working in two batches, fill the blender no more than two-thirds full, hold the lid down with a folded towel, and blend each batch on high until completely smooth, about 1 minute. Return the soup to the pot.

   5 min

6. Step 6

   Stir in the cream and warm the soup over low heat without letting it boil. Season with the remaining 1/2 teaspoon salt, white pepper, and the lemon juice, then taste and add more salt until it tastes bright and full. If it's thicker than you like, thin with a little broth or water.

   5 min

   • 1/2 tsp kosher salt
   • 1/2 cup heavy cream
   • white pepper
   • 1 tsp fresh lemon juice
7. Step 7

   Ladle into bowls. Loosen the crème fraîche with a teaspoon of water so it swirls easily, then spoon a dollop into each bowl and drag a spoon through it. Drizzle chive oil over the top.

   3 min

   • 1/2 cup crème fraîche

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026