Ingredients
- 2 Tbsp Unsalted Butter
- 2 Medium Leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)
- Salt and Pepper
- 1 Garlic Clove, sliced
- 4 Cups Low Sodium Chicken Broth
- 1 1/2 Lbs Yukon Gold Potatos, peeled and cut into cubes
- 1 Bay Leaf
- 1 Cup Heavy Cream
- Chives, for Garnish
Instructions
- In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
- Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.
- Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
- Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
- Divide soup among bowls and garnish with chives. Serve warm.
