Ingredients:

  • 3 large leeks (white and light green parts only, approx. 300g)
  • 4 tbsp (56g) unsalted butter
  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced
  • 6 cups (1.4L) chicken or vegetable broth
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 bay leaf
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh chives, finely chopped

Instructions:

  1. Slice the leeks thinly. Place the sliced rings into a colander and run cold water over them, swirling them with your hand to let the grit and sand sink to the bottom. Lift the leeks out carefully.
  2. Melt the butter in a pot over medium-low heat. Add the cleaned leeks and a pinch of salt. Cook slowly for 8–10 minutes until translucent and soft, but not browned.
  3. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  4. Add the diced potatoes, broth, salt, pepper, and the bay leaf. Increase heat to medium to bring to a gentle boil, then reduce to a simmer.
  5. Cover and cook for 20–25 minutes, or until the potatoes are fork-tender.
  6. Remove the bay leaf. Use an immersion blender directly in the pot to puree the soup until completely smooth.
  7. Stir in the heavy cream and lemon juice over low heat. Taste and adjust seasoning before serving.
  8. Garnish with finely chopped fresh chives.