Ingredients
Equipment
Method
- Begin by meticulously cleaning the sliced leeks. Since leeks grow in sandy soil, dirt can get trapped between their layers. Submerge the sliced leeks in a bowl of cold water, swishing them around to loosen any grit. Let them sit for a few minutes, then gently lift them out with a slotted spoon, leaving the sand and dirt behind at the bottom of the bowl. Drain them thoroughly in a colander.4 medium leeks
- In a large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes, stirring occasionally. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.4 tablespoons unsalted butter, 1 medium yellow onion, 3 cloves garlic
- Add the prepared leeks to the pot with the onions and garlic. Cook, stirring frequently, until the leeks have softened and become slightly translucent, about 8-10 minutes. This slow cooking process helps to draw out their sweet, mild flavor.4 medium leeks, 1 medium yellow onion, 3 cloves garlic
- Stir in the cubed Yukon Gold potatoes and pour in the vegetable broth. Add the fresh thyme leaves, if using. Season with the salt and black pepper.2 pounds Yukon Gold potatoes, 6 cups low-sodium vegetable broth, 1 teaspoon fresh thyme leaves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the potatoes are fork-tender and easily pierced with a knife.2 pounds Yukon Gold potatoes
- Once the potatoes are tender, remove the pot from the heat. Carefully use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, making sure to vent the lid and cover it with a tea towel to avoid steam burns. Blend until smooth.2 pounds Yukon Gold potatoes
- For an extra decadent and creamy texture, stir in the heavy cream. Warm the soup through over low heat, but do not let it boil after adding the cream.1/2 cup heavy cream
- Taste the soup and adjust the salt and pepper as needed.1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Ladle the hot soup into bowls. Garnish with fresh chives, croutons, or a drizzle of olive oil or cream for an extra touch of elegance.Fresh chives, Croutons, Olive oil or cream
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm over low to medium heat on the stovetop, stirring occasionally. Avoid boiling, especially if cream has been added. Can also be frozen for up to 2-3 months.
