Ingredients
Equipment
Method
- Melt the butter over medium heat in a large soup pot.
- Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as needed so the vegetables do not brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil.
- Cover the pot, turn the heat down to low, and simmer for 15 minutes, or until the potatoes are very soft.
- Remove the thyme sprig and bay leaves from the soup.
- Purée the soup with a hand-held immersion blender until smooth. If you use a standard blender, purée the soup in batches, filling the jar no more than halfway. Leave the lid hole open and cover it loosely with a dishtowel to let heat escape. Pour the blended soup into a clean pot.
- Add the heavy cream and bring the soup to a simmer.
- Taste the soup and adjust seasoning with salt and pepper.
- If the soup is too thin, simmer it until it thickens. If it is too thick, add water or stock to thin it.
- Garnish with fresh chives before serving.
Notes
If you plan to freeze this soup, do not add the cream. Freeze the soup base for up to 3 months. To serve, defrost the soup in the refrigerator for 12 hours. Reheat the soup on the stovetop over medium heat until hot. After it is heated through, add the cream and bring it to a simmer before serving.