Ingredients:

  • 2 tablespoons (30ml) olive oil or unsalted butter
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) dried thyme
  • 600g Yukon Gold potatoes, peeled and cubed
  • 1.4 liters chicken or vegetable broth
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 120 ml heavy cream or crème fraîche (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Melt butter/heat oil in the pot over medium heat. Add leeks and onion; cook until softened and translucent, about 8-10 minutes, stirring occasionally. Add garlic and thyme; cook for another minute until fragrant. Don't let them brown!
  2. Add the cubed potatoes, broth, and bay leaf. Season with salt and pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender.
  4. Remove the bay leaf. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a regular blender.
  5. Stir in the heavy cream or crème fraîche (if using). Heat through gently, but do not boil.
  6. Ladle into bowls and garnish with fresh parsley. Serve hot.