Ingredients
- 3 large leeks, white & light green parts only, thinly sliced (about 4 cups)
- 2 Tbsp unsalted butter (or olive oil for dairy-free)
- 1 medium rib celery, diced (optional)
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 2 lb Yukon Gold potatoes, peeled and ½-inch diced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk (or 2% for lighter)
- 1 bay leaf
- ½ tsp dried thyme (or 1 tsp fresh)
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- 1–2 Tbsp crème fraîche or Greek yogurt, for finishing (optional)
- Chopped fresh chives, olive oil, and croutons, for serving
Equipment
- 5–6 qt pot or Dutch oven
- immersion blender
- fine mesh strainer optional, for chive oil
- cutting board
- chef's knife
- measuring cups
- measuring spoons
Method
- Melt butter in a large pot over medium heat. Add leeks, celery, and a pinch of salt; cook 7–8 minutes until soft but not browned. Stir in garlic 30 seconds.
- Pour in wine (if using); simmer 1–2 minutes to reduce.
- Add potatoes, broth, bay leaf, thyme, 1 tsp salt, and pepper. Bring to a boil, then simmer 12–15 minutes until potatoes are tender.
- Remove bay leaf. Blend with an immersion blender until smooth (or blend half for some texture).
- Stir in milk over low heat; do not boil. Taste and adjust seasoning.
- Off heat, swirl in crème fraîche or yogurt if using. Serve with chives, olive oil, and croutons.
Nutrition
Calories: 250kcalCarbohydrates: 38gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 560mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 13mgCalcium: 110mgIron: 1.6mg
Notes
Vegetarian / Dairy-Free: Use olive oil; swap milk for unsweetened oat or cashew milk; skip crème fraîche.
Gluten-Free: No flour needed—blend to thicken.
Equipment: 5–6 qt pot or Dutch oven; immersion blender; fine-mesh strainer (for chive oil, optional).
Lemon option: Add 1 tsp lemon juice or ½ tsp zest at the end to brighten.
Gluten-Free: No flour needed—blend to thicken.
Equipment: 5–6 qt pot or Dutch oven; immersion blender; fine-mesh strainer (for chive oil, optional).
Lemon option: Add 1 tsp lemon juice or ½ tsp zest at the end to brighten.
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