Ingredients:

  • 3 large leeks (approx. 500g), white and light green parts only, sliced
  • 3 tbsp (42g) unsalted grass-fed butter
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 6 cups (1.4L) high-quality chicken or vegetable bone broth
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp (6g) fine sea salt
  • 1/2 tsp (1g) white pepper
  • 1/2 cup (120ml) heavy cream
  • Fresh chives for garnish

Instructions:

  1. Slice the leeks lengthwise, then into half-moons. Submerge them in a bowl of cold water, agitating them to let the grit sink to the bottom. Lift the clean leeks out of the water and drain.
  2. In a large heavy-bottomed Dutch oven over medium-low heat, melt the butter. Add the cleaned leeks and a pinch of salt. Sauté for 10 minutes until translucent and soft, avoiding any browning.
  3. Add the smashed garlic to the pot and sauté for 1 minute until fragrant.
  4. Stir in the diced Yukon Gold potatoes, broth, bay leaf, and thyme sprigs. Bring the mixture to a gentle simmer.
  5. Cover and cook for 20 minutes, or until the potatoes are fork-tender and beginning to break down.
  6. Remove the bay leaf and thyme sprigs. Use an immersion blender to process the soup until completely silky and smooth.
  7. Stir in the heavy cream (if using), sea salt, and white pepper. Adjust seasoning to taste and garnish with fresh chives before serving.