Potato Leek Soup

Ingredients

• 3 large leeks (white and light green parts)
• 3 tbsp butter
• 2 cloves garlic, chopped
• 2 lb Yukon Gold potatoes, peeled and diced
• 5 cups chicken or vegetable broth
• 1 bay leaf
• 2 sprigs thyme
• 1/2 cup heavy cream or whole milk
• salt and white or black pepper
• chopped chives, to serve

Steps

1. Halve the leeks lengthwise, slice thinly, and wash well in a bowl of water, lifting them out so the grit stays behind.
2. Melt the butter in a Dutch oven over medium-low heat. Add the leeks and a pinch of salt and cook gently, stirring, until very soft but not browned, 10 minutes. Add the garlic for 1 minute.
3. Add the potatoes, broth, bay leaf and thyme. Bring to a boil, then simmer until the potatoes are very tender, 20 minutes.
4. Remove the bay leaf and thyme stems. Blend until smooth, in batches in a blender (venting the lid) or with a stick blender.
5. Stir in the cream, reheat gently, and season with salt and pepper. Serve topped with chives.

TipFor a chunkier soup, blend only half and stir it back into the pot.