Chives and Potato Leek Soup

Chives and Potato Leek Soup is a simple yet flavorful soup that is perfect for a cold winter day. Leeks add a sweet and slightly oniony flavor to the soup, while potatoes add a creamy texture. The chives add a fresh, bright flavor that helps to balance out the richness of the soup.

I first tasted this soup at a small café in Paris. It was a cold, rainy day, and I was looking for something warm and comforting to eat. The soup was everything I had hoped for and more. It was rich and creamy, with a delicate flavor that was both satisfying and refreshing.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 large leek, thinly sliced
• 2 cloves garlic, minced
• 2 russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1/4 cup chopped fresh chives
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the leek and garlic and cook until softened, about 5 minutes.
3. Add the potatoes and vegetable broth and bring to a boil.
4. Reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
5. Puree the soup with an immersion blender or in a regular blender until smooth.
6. Stir in the almond milk and chives.
7. Season with salt and pepper to taste.
8. Serve hot.

Why It Works

• The combination of leeks, potatoes, and chives creates a complex and flavorful soup.
• Pureeing the soup gives it a smooth and creamy texture.
• The almond milk adds a touch of richness to the soup without making it too heavy.