Ingredients:

  • 4 Tbsp Unsalted Butter
  • 2 large Leeks (white and light green parts only), thoroughly washed and sliced
  • 1 medium Yellow Onion, diced finely
  • 2 cloves Garlic, minced
  • 4 sprigs Fresh Thyme
  • 2 Tbsp All-Purpose Flour (optional thickener)
  • 2 lbs Starchy Potatoes (e.g., Russet, Maris Piper), peeled and diced (1/2 inch cubes)
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Heavy Cream (Double Cream)
  • 2 Tbsp Fresh Chives, chopped
  • 1 tsp Extra Butter (optional)

Instructions:

  1. Prep and Wash: Peel the potatoes and dice them evenly. Thoroughly slice and rinse the leeks, checking carefully for grit between the layers.
  2. Melt and Soften: In a heavy-bottomed stockpot, melt the butter over medium-low heat. Add the sliced leeks and diced onion. Cook gently, stirring occasionally, for 8–10 minutes until the vegetables are very soft and translucent. Do not allow them to brown; this gentle sweating builds crucial sweetness.
  3. Aromatic Infusion: Add the minced garlic and thyme sprigs. Cook for 1 minute until fragrant.
  4. Optional Thickening: Sprinkle the flour over the vegetables (if using). Stir constantly for 1 minute to cook out the raw flour taste (making a light roux).
  5. Add Potatoes and Stock: Add the diced potatoes and pour in the hot stock. Stir well, scraping up any fond from the bottom of the pot.
  6. Season and Boil: Bring the mixture to a rolling boil, then immediately reduce the heat to a steady simmer. Add the salt and pepper.
  7. Cook Until Tender: Simmer uncovered for 15–20 minutes, or until the potatoes break apart easily when pierced with a fork. Remove and discard the thyme sprigs before proceeding.
  8. Blend: Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a smooth, creamy texture, blend thoroughly.
  9. The Finish: Reduce the heat to low. Stir in the warmed heavy cream and the extra teaspoon of butter (if using).
  10. Gentle Reheat: Heat the soup gently for 2–3 minutes, ensuring it does not boil after the cream is added (this prevents curdling). Adjust seasoning one final time.
  11. Serve: Ladle into bowls, garnish generously with fresh chives, and serve immediately with crusty bread.