Ingredients:

  • 4 tbsp unsalted butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 tsp salt
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh chives, finely chopped

Instructions:

  1. Clean the sliced leeks thoroughly in a colander under cold running water to remove any hidden grit, then pat them dry.
  2. Melt the butter over medium-low heat in a Dutch oven. Add the leeks and a pinch of salt, cooking slowly until soft and translucent (about 10–12 minutes).
  3. Add the minced garlic to the leeks and cook for 60 seconds until fragrant but not browned.
  4. Stir in the cubed potatoes and chicken broth. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer.
  5. Cover and cook for 15–20 minutes, until the potatoes are fork tender and falling apart.
  6. Remove the pot from heat. Use an immersion blender to process the soup until completely smooth.
  7. Stir in the heavy cream and lemon juice.
  8. Garnish with finely chopped chives before serving.