Ingredients
Scale
- 3 large leeks, white and light green parts only, cleaned and sliced
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 5 cups vegetable or chicken broth
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1/2 cup heavy cream (optional, for extra richness)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- Fresh chives or green onions for garnish
Instructions
- Start by slicing the leeks in half lengthwise and rinsing them thoroughly under cold running water to remove any trapped sand or dirt. Slice the cleaned leeks into thin half-moons. Peel your Yukon Gold potatoes and chop them into uniform 1-inch cubes to ensure they cook evenly. Mince the garlic and set it aside.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt. Sauté the leeks for about 8 to 10 minutes, stirring frequently, until they are soft and translucent. Do not let them brown; you want them to remain sweet and tender. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Add the diced potatoes, broth, thyme sprigs, and the bay leaf to the pot. Increase the heat to medium-high and bring the liquid to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes. The potatoes are ready when they are fork-tender and starting to fall apart.
- Remove the bay leaf and the woody stems of the thyme sprigs. For a perfectly smooth soup, use an immersion blender directly in the pot and blend until silky. If you do not have an immersion blender, transfer the soup in batches to a standard blender, being careful not to overfill. If you prefer a rustic texture, you can mash the potatoes by hand with a potato masher.
- Stir in the heavy cream if you are using it. Taste the soup and add more salt or pepper as needed. Let the soup simmer for another 2 minutes to incorporate the flavors. Ladle the hot soup into bowls and garnish with chopped fresh chives or a drizzle of olive oil.
- Cook Time: 45 minutes