Ingredients:

  • 3 Tbsp unsalted butter
  • 3 large leeks (white and light green parts only), thoroughly washed and thinly sliced
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1-inch cubes
  • 6 cups chicken or vegetable stock (low sodium), heated
  • 3 sprigs fresh thyme, tied together
  • 1/2 cup heavy cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Tbsp fresh chives, finely chopped (for garnish)
  • 1 tsp olive oil or good quality butter (for garnish)

Instructions:

  1. Melt the butter in a large heavy-bottomed stockpot or Dutch Oven over medium-low heat.
  2. Add the cleaned leeks and chopped onion. Cook gently for 8–10 minutes until translucent and softened, but not browned. Add the minced garlic for the final minute and cook until fragrant.
  3. Add the cubed potatoes, heated stock, and the thyme bundle to the pot. Bring the mixture to a gentle simmer.
  4. Reduce heat to low, cover partially, and simmer for 20–25 minutes, or until the potatoes are completely fork-tender.
  5. Remove and discard the thyme bundle. Using an immersion blender, blend the soup directly in the pot until perfectly smooth. Alternatively, carefully transfer batches to a standard blender, ensuring the lid vent is open and covered with a towel to release steam.
  6. Return the blended soup to low heat. Stir in the heavy cream. Heat through gently—do not boil after adding the cream.
  7. Season generously with salt and freshly ground black pepper to taste. Ladle into bowls. Garnish with fresh chives and a swirl of good olive oil or melted butter.