Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (approximately 400g / 14 oz)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 cups chicken or vegetable broth (950ml)
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cubed (approximately 680g)
  • 1/2 cup heavy cream (120ml) (optional, for extra creaminess)
  • Fresh chives, chopped, for garnish

Instructions:

  1. Melt butter in the pot over medium heat. Add leeks, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until leeks are softened and translucent (not browned), about 8-10 minutes.
  2. Pour in broth and add potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are very tender.
  3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Caution: hot liquids can splatter!
  4. Stir in heavy cream (if using). Taste and adjust seasoning with salt and pepper as needed.
  5. Ladle into bowls, garnish with fresh chives, and serve hot.