By Chef B. Boukim
Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4
Ingredients
- 2 lbs (about 4 medium) Yukon Gold potatoes, peeled and diced
- 3 large Leeks, white and light green parts, sliced
- 3 tbsp Unsalted butter
- 1 medium Yellow onion, chopped
- 2 Garlic cloves, minced
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- 1 tsp Fresh thyme leaves
- 1 Bay leaf
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Fresh chives, snipped for garnish
Instructions
- Clean the leeks thoroughly: slice them lengthwise and rinse under cold water, fanning out the layers to remove all grit. Drain well.
- Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and sliced leeks with a pinch of salt. Cook gently for 10-12 minutes, stirring occasionally, until the leeks are very soft and translucent but not browned.
- Add the minced garlic and fresh thyme. Stir and cook for 1 minute until fragrant.
- Add the diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, until the potatoes are fork-tender and beginning to fall apart.
- Remove the pot from the heat. Discard the bay leaf. Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer in batches to a stand blender and blend until silky.
- Stir in the heavy cream and season with salt and black pepper to taste. Return to very low heat just to warm through, do not boil.
- Ladle into bowls and garnish with snipped chives and an extra drizzle of cream. Serve hot with crusty bread.