Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (about 4 cups sliced)
  • 2 cloves garlic, minced (about 2 teaspoons minced)
  • 1 teaspoon dried thyme
  • 6 cups chicken or vegetable broth (1.4 Liters) (low sodium preferred)
  • 2 pounds Yukon Gold potatoes, peeled and cubed (about 900g)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (120ml) (optional, for extra richness)
  • Fresh chives or parsley, chopped, for garnish (optional)
  • Crispy croutons, for serving (optional)

Instructions:

  1. Melt butter in the pot over medium heat. Add leeks, garlic, and thyme. Sauté until softened but not browned, about 8-10 minutes. Keep stirring.
  2. Pour in broth and add potatoes. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer, covered, until potatoes are very tender, about 20-25 minutes.
  4. Remove from heat and carefully blend the soup until smooth using an immersion blender. (If using a regular blender, work in batches and vent the lid to release steam!)
  5. Stir in heavy cream, if using, and heat through gently. Do not boil after adding cream.
  6. Taste and adjust salt and pepper as needed.
  7. Ladle into bowls and garnish with fresh chives or parsley and crispy croutons, if desired.