Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 2 tablespoons (30ml) olive oil
  • 3 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups (950ml) chicken or vegetable broth (low sodium preferred)
  • 1.5 pounds (680g) Yukon Gold potatoes, peeled and cubed
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • ½ cup (120ml) heavy cream or crème fraîche (optional)
  • 2 tablespoons (30ml) chopped fresh chives or parsley, for garnish (optional)

Instructions:

  1. Thoroughly clean the leeks by slicing them lengthwise, rinsing under cold water to remove any grit, and then thinly slicing.
  2. Melt butter and olive oil in a large pot over medium heat. Add leeks and onion and cook until softened but not browned, about 8-10 minutes. Add garlic and thyme, and cook for another minute until fragrant.
  3. Add broth, potatoes, and bay leaf to the pot. Bring to a simmer, then reduce heat and cook until potatoes are very tender, about 20-25 minutes.
  4. Remove the bay leaf. Carefully blend the soup using an immersion blender until smooth. If using a standard blender, work in batches and vent the lid to prevent pressure build-up.
  5. Stir in cream (if using). Season with salt and pepper to taste.
  6. Ladle into bowls, garnish with fresh chives or parsley, and a swirl of cream if desired. Serve your leek soup recipe hot.