Ingredients:

  • 3 1/2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 3 large Leeks (white and light green parts only), thoroughly cleaned and thinly sliced
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 lbs Floury Potatoes (e.g., Russet), peeled and cut into 1-inch cubes
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 1 Bay Leaf
  • 2 sprigs fresh Thyme
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/2 cup Heavy Cream (Double Cream)
  • Chives or Parsley, finely chopped (for garnish)

Instructions:

  1. Prepare Leeks: Slice the leeks lengthwise, fan the layers, and wash them meticulously under cold running water to remove all grit. Slice the clean parts into thin half-moons. Peel and cube the potatoes.
  2. Sweat the Aromatics: In a large pot, melt the butter and olive oil over medium-low heat. Add the sliced leeks and diced onion. Cook gently, stirring occasionally, for 8–10 minutes. Do not allow them to brown; the goal is to soften them thoroughly until translucent.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add Starches and Liquid: Tip in the cubed potatoes, pour in the stock, and add the bay leaf and thyme sprigs. The liquid should cover the potatoes completely.
  5. Bring to a Boil: Increase the heat to high until the liquid reaches a boil, then immediately reduce the heat to maintain a steady, gentle simmer.
  6. Cook Until Tender: Simmer uncovered for 20–25 minutes, or until the potatoes are completely tender and easily pierced with a fork. Turn off the heat and discard the bay leaf and thyme sprigs.
  7. Blend the Soup: Using an immersion blender, blend the soup directly in the pot until perfectly smooth and velvety. If using a standard blender, work in batches until smooth.
  8. Adjust Consistency: If the soup is too thick, stir in a little more warm stock or water until it reaches your preferred consistency.
  9. Add Cream and Season: Stir in the heavy cream (double cream). Heat gently for 1–2 minutes, but do not boil once the cream is added.
  10. Final Seasoning: Taste and adjust the seasoning aggressively with salt and pepper. Garnish with chopped chives or parsley before serving.