Potato Leek Soup

Ingredients

• ●3 tablespoons butter
• ●3 large leeks (about 1½ pounds), white and light green parts only, halved, sliced, and thoroughly rinsed
• ●1 clove garlic, minced
• ●2 pounds Yukon Gold potatoes (about 5 medium), peeled and cut into 1-inch chunks
• ●5 cups chicken or vegetable stock
• ●1 bay leaf
• ●½ cup heavy cream
• ●Salt and white pepper (white pepper keeps the soup looking clean — black pepper works too)
• ●Fresh chives, snipped, for garnish
• ●Croutons or crusty bread, for serving

Method

1. Melt the butter in a large pot over medium heat. Add the leeks and a generous pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes until very soft and silky. Don't brown them — you want sweetness, not caramelization.
2. Add the garlic and cook for 30 seconds.
3. Add the potatoes, stock, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until the potatoes are completely tender and falling apart.
4. Remove the bay leaf. Blend until very smooth using an immersion blender or in batches in a standing blender. For the silkiest result, pass through a fine-mesh sieve (optional but worth it for a dinner party).
5. Return to the pot over low heat. Stir in the cream. Season with salt and white pepper. Thin with additional stock if needed.
6. Serve in warmed bowls with snipped chives and croutons.
7. *Storage:** Refrigerate for up to 4 days. Freezes well for 3 months (add cream after reheating).
8. *Seasonal note:** Leeks need thorough washing. Silt hides between the layers. The best method: slice them first, then soak in a bowl of cold water. Swish them around, let the dirt settle, then lift the leeks out. Repeat until the water is clean. For a cold version (vichyssoise), make the soup, chill it thoroughly, and serve cold with extra chives. It's equally at home in summer.