Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (approximately 300g)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 4 cloves garlic, minced (approximately 12g)
  • 6 cups low-sodium chicken broth (1.4 L)
  • 1 ½ pounds Yukon Gold potatoes, peeled and cubed (approximately 680g)
  • 1 cup heavy cream (240 mL)
  • Optional garnish: fresh chives, chopped; crispy bacon crumbles; swirl of crème fraîche

Instructions:

  1. Melt butter in the pot over medium heat. Add leeks, salt, and pepper. Sauté, stirring occasionally, until leeks are softened and translucent, about 8-10 minutes. Avoid browning.
  2. Stir in garlic and cook for 1 minute, until fragrant.
  3. Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are very tender, about 15-20 minutes. Potatoes should easily pierce with a fork.
  4. Remove pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer soup to a regular blender in batches and blend until smooth. Return blended soup to the pot.
  5. Stir in heavy cream and heat gently over low heat until warmed through. Do not boil.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle soup into bowls and garnish with fresh chives, crispy bacon crumbles, or a swirl of crème fraîche, if desired.