Ingredients
- Leeks, white and light green parts only, thoroughly cleaned and sliced: 3 large
- Yukon Gold potatoes, peeled and diced: 2 pounds
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- Butter: 4 tablespoons
- Olive oil: 1 tablespoon
- Salt: to taste
- Black pepper: to taste
Instructions
- Step 1: Melt butter and olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Be careful not to brown them.
- Step 2: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer, covered, until the potatoes are very tender, about 15-20 minutes.
- Step 3: Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender.
- Step 4: Return the pureed soup to the pot. Stir in the heavy cream and season with salt and pepper to taste.
- Step 5: Gently heat the soup over low heat, stirring occasionally, until heated through. Do not boil.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat, stirring frequently, and add a splash of milk or broth if needed to thin it out.
- Garnish each bowl with a swirl of cream, a sprinkle of fresh chives, or crispy fried leeks for added flavor and texture.
- Sautéing the leeks low and slow is key to a sweet, non-bitter flavor, so don't rush this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American