Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 6 cups (1.4 liters) vegetable broth or chicken broth
  • 1 ½ pounds (680g) Yukon Gold potatoes, peeled and cubed (about 4 medium potatoes)
  • 1 teaspoon (5 ml) salt, or to taste
  • ½ teaspoon (2.5 ml) black pepper, or to taste
  • ½ cup (120 ml) heavy cream (optional)
  • Fresh chives, finely chopped, for garnish
  • Drizzle of olive oil (optional, for garnish)

Instructions:

  1. Melt butter in a large pot over medium heat. Add leeks and onion and sauté until softened and translucent, about 8-10 minutes, stirring occasionally. Add garlic and sauté for another minute until fragrant.
  2. Pour in vegetable or chicken broth. Add the cubed potatoes, salt, and pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender.
  4. Remove from heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
  5. Stir in heavy cream (if using) and heat gently. Do not boil after adding cream.
  6. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh chives and a drizzle of olive oil (if desired). Enjoy your potato and leek soup.