Ingredients :
- 1/4 cup butter
- 4 large leeks white part only, halved lengthwise and thinly sliced
- 3 cloves garlic minced
- 2 quarts chicken broth or vegetable broth
- 2 pounds potatoes peeled and cut into 1-inch cubes
- 1 bay leaf
- salt and ground white pepper
- 1 cup heavy cream
- fresh chives or scallions, sliced, for garnish
Directions :
- In a Dutch oven or large saucepan, melt butter until foaming. Add leeks and soften without browning, about 3 to 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add broth, potatoes, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper, and bring to a boil. Reduce heat and simmer until leeks and potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf. Using an immersion or regular blender, puree soup until smooth. Return to pot and stir in cream. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Serve hot garnished with chives.
