Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 4 medium Leeks (white and light green parts only, thoroughly cleaned and sliced)
  • 1 small Yellow Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 5 lbs Russet Potatoes (or Yukon Gold, peeled and cut into 1-inch cubes)
  • 6 cups Chicken or Vegetable Stock (Low Sodium)
  • 2 Bay Leaves
  • 4 sprigs Fresh Thyme (tied together)
  • 1 tsp Fine Sea Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • 1/2 cup Heavy Cream (35% Fat)
  • 2 Tbsp Chives (finely chopped, for garnish)
  • Drizzle Extra Virgin Olive Oil (for finishing)

Instructions:

  1. Clean the Leeks: Trim the roots and tough dark green tops. Slice the white/light green part lengthwise, rinse thoroughly under cold water, fanning the layers to remove all grit. Slice into 1/2-inch half-moons. Melt the butter with the olive oil in the soup pot over medium-low heat.
  2. Sweat the Leeks and Onion: Add the prepared leeks and diced onion to the pot. Add a generous pinch of salt. Cook gently, stirring occasionally, for 10–15 minutes until the vegetables are very soft and translucent. Crucially, do not allow them to take on any color; this preserves the subtle flavor.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add Potatoes and Seasonings: Stir in the cubed potatoes, stock, bay leaves, and the thyme bundle.
  5. Bring to a Simmer: Increase the heat to bring the liquid to a gentle simmer, then reduce heat to maintain a low bubble. Cook uncovered for 20–25 minutes, or until the potatoes are completely fork-tender and beginning to break down.
  6. Remove Aromatics: Turn off the heat. Carefully retrieve and discard the bay leaves and the thyme bundle.
  7. Blend: Using an immersion blender, carefully blend the soup in the pot until perfectly smooth. (Alternatively, transfer the soup in batches to a stand blender, ensuring the lid is vented).
  8. Adjust Consistency and Finish: Return the soup to the pot (if using a stand blender). Stir in the heavy cream. Taste and adjust seasoning generously with salt and pepper. If the soup is too thick, add a splash more stock or water until it coats the back of a spoon.
  9. Serve: Reheat gently if needed. Ladle into bowls, garnish with fresh chives and a drizzle of quality olive oil.