Ingredients:

  • 3 cups (450g) leeks, white and light green parts only, cleaned and sliced
  • 4 tbsp (56g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) kosher salt
  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 6 cups (1.4L) chicken stock, low sodium
  • 1 tsp (1g) dried thyme
  • 1/2 tsp (1g) black pepper
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh chives, finely chopped

Instructions:

  1. Melt the butter in the Dutch oven over medium heat. Add the sliced leeks and salt. Stir frequently for about 6-8 minutes until the leeks are translucent and smell sweet.
  2. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Stir in the diced potatoes, dried thyme, and black pepper. Pour in the stock, ensuring the potatoes are fully submerged.
  4. Bring the liquid to a boil, then immediately reduce to a simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth.
  6. Stir in the heavy cream and lemon juice. Garnish with fresh chives before serving.