Prepare the leeks by trimming off the dark green tops and roots. Slice them thinly, then soak in a bowl of water to remove any trapped grit. Drain well.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the sliced leeks with a pinch of salt. Sauté for 8–10 minutes until soft and translucent, without browning.
Stir in the minced garlic and cook for 1 minute until fragrant.
How to Make
Add the diced potatoes, broth, bay leaves, and thyme to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until potatoes are fork-tender.
Remove the bay leaves and thyme sprigs (if using fresh).
Blend the soup using an immersion blender until smooth. For a chunkier texture, blend only half.
Stir in the heavy cream and season generously with salt and pepper.
Heat gently for another 2 minutes, then serve warm.
Variations
Read more on the next page
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