Ingredients:

  • 2 tablespoons (30 ml) olive oil or unsalted butter
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (approximately 2 cups sliced)
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) dried thyme or 2 sprigs fresh thyme
  • 4 cups (950 ml) chicken or vegetable broth (low sodium preferred)
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (approximately 4 cups diced)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120 ml) heavy cream or crème fraîche or coconut cream (for a vegan option)
  • Pinch of freshly grated nutmeg (optional) or pinch of red pepper flakes
  • 2 tablespoons (30 ml) chopped fresh chives or parsley, for garnish
  • Optional: Croutons, drizzle of olive oil, swirl of pesto for serving

Instructions:

  1. Heat olive oil (or melt butter) in a large pot over medium heat. Add leeks and garlic; sauté until softened and translucent, about 5-7 minutes. Do not brown. Add thyme.
  2. Add potatoes, broth, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are very tender, about 20-25 minutes.
  3. Remove bay leaf. Carefully use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender (vent the lid!). Be extremely cautious when blending hot liquids.
  4. Stir in heavy cream (or crème fraîche or coconut cream) and nutmeg (or red pepper flakes, if using). Heat through gently – do not boil. Taste and adjust seasonings as needed.
  5. Ladle soup into bowls. Garnish with chopped chives or parsley. Serve hot, with optional croutons and a drizzle of olive oil or swirl of pesto.