Ingredients:

  • 4 Tablespoons Unsalted Butter
  • 2 large stalks Leeks (white and light green parts only), thoroughly rinsed and sliced
  • 1 small Yellow Onion, diced finely
  • 2 cloves Garlic, minced
  • 1 Tablespoon All-Purpose Flour (optional thickener)
  • 2 pounds Yukon Gold Potatoes, peeled and chopped into 1-inch (2.5 cm) cubes
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 4 sprigs Fresh Thyme (tied together)
  • 1 Bay Leaf
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 cup Heavy Cream (or Double Cream), full-fat
  • Pinch of freshly grated Nutmeg (optional)
  • 2 Tablespoons Chives, finely chopped (for garnish)

Instructions:

  1. Prepare Leeks: Slice the leeks and rinse them thoroughly under cold water to remove any hidden grit. Pat dry. Dice the onion and mince the garlic.
  2. Melt Butter: In a large Dutch oven, melt the unsalted butter over medium-low heat until shimmering.
  3. Sweat Aromatics: Add the sliced leeks and diced onion. Cook gently, stirring occasionally, for 8–10 minutes until they are very soft and translucent, but not browned. Maintain low heat.
  4. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Build Body (Optional): If using flour, sprinkle 1 tablespoon over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
  6. Add Potatoes and Liquids: Add the peeled and cubed potatoes to the pot. Pour in the stock, ensuring the potatoes are fully submerged.
  7. Season and Infuse: Add the thyme bundle, bay leaf, salt, and pepper. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer.
  8. Cook Until Tender: Cover the pot partially and simmer for 15–20 minutes, or until the potatoes are completely fork-tender and begin to flake apart easily.
  9. Remove Aromatics: Turn off the heat. Carefully remove and discard the bay leaf and the thyme bundle.
  10. Blend the Soup: Carefully blend the soup until it is completely smooth and creamy. Use an immersion blender directly in the pot, or work in batches in a standard blender (using a towel over the lid opening to allow steam to escape).
  11. Enrich the Soup: Return the pot to very low heat. Stir in the heavy cream and the pinch of grated nutmeg.
  12. Adjust Seasoning: Heat through gently for 2–3 minutes (do not boil once cream is added). Taste and adjust salt, pepper, and nutmeg as needed.
  13. Serve: Ladle into warm bowls and garnish generously with fresh chives.