A winter time favorite.
Ingredients
| Yukon Gold Potatoes | 2 Lbs |
| Leeks | 3 medium |
| Yellow Onion | 1 medium |
| Garlic | 4 cloves |
| Unsalted Butter | 4 Tbsp (half a stick) |
| Kosher Salt | 2 tsp + more as needed |
| Pepper(freshly ground) | 1 tsp + more as needed |
| Thyme (fresh) | 2 sprigs |
| Bay Leaf | 1 medium |
| Chicken Broth (or Vegetable Broth) | 4 Cups (1 Quart) |
| Heavy Cream | 1 Cup |
| Chives (finely chopped) | 1 Tbsp |
Directions
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Peel the potatoes and cut them into 1" cubes.
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Place the potatoes in a bowl and cover with cold water.
✦You can start these potatoes up to 24 hours in advance, just leave it in the fridge overnight.
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Thinly slice the white and light green parts of the leeks. Dice the onion. Mince the garlic.
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Melt the butter in a large pot or dutch oven over medium-low heat. Add the leeks and onion, cook stirring often until softened and starting to carmelize, ~25 minutes.
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Add the garlic and cook until fragrant and softened, ~5 minutes.
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Drain the potatoes over a bowl. Reserve the starchy water.
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Add the potatoes, salt, pepper, thyme, bay leaf, and broth to the pot. Stir to combine.
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Heat to a boil. Reduce the heat to a simmer and cook covered until the potatoes are fork-tender, ~18-20 minutes. Remove from the heat and let cool for 10 minutes.
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Use an immersion blender to completely blend the soup. Alternatively, use a regular blender and work in batches, returning the soup to the pot.
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Add 1 1/2 cup of the starchy water as well as the heavy cream to the soup. Heat over medium until the soup is warmed through, ~10 minutes.
✦If you are taking this soup somewhere or need to serve it later, wait to add the water/heavy cream and heat it up until right before serving.
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Taste and adjust salt and pepper. Serve topped with chives.