Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth
  • 1 1/2 pounds (680g) Yukon Gold potatoes, peeled and cubed (about 3 cups)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup (120ml) heavy cream (optional)
  • Fresh chives or parsley, chopped (for garnish)
  • Pinch of nutmeg (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add leeks and onion; cook until softened and translucent, about 8-10 minutes. Stir in garlic and cook for 1 minute more.
  2. Pour in vegetable broth. Add potatoes, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer, covered, until potatoes are very tender, about 15-20 minutes.
  4. Remove from heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully transfer the soup in batches (cool slightly first!) and blend until smooth, then return to the pot.
  5. Stir in heavy cream, if using. Heat through gently; do not boil. Season to taste with salt and pepper.
  6. Ladle into bowls and garnish with chopped chives or parsley. Enjoy your leek and potato soup!