Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 large leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 3 lbs russet potatoes, peeled and cubed into 1-inch pieces
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup plain Greek yogurt
  • 1/2 cup whole milk
  • 1 tsp apple cider vinegar

Instructions:

  1. Heat the oil. Place your olive oil in the Dutch oven over medium heat. Wait until the oil shimmers slightly before adding the leeks.
  2. Sauté the leeks. Add the sliced leeks. Cook for 5–7 minutes until they are translucent and soft. Do not let them brown, as this can make the soup bitter.
  3. Add aromatics. Stir in the minced garlic and smoked paprika. Cook for exactly 60 seconds until the kitchen smells smoky and fragrant.
  4. Incorporate the potatoes. Add your cubed potatoes, dried thyme, salt, and pepper. Give it a good stir to coat the potatoes in the flavored oil.
  5. Simmer the base. Pour in the 6 cups of vegetable broth. Bring the pot to a rolling boil, then immediately reduce the heat to low.
  6. Cook until tender. Cover the pot and simmer for 15–20 minutes until the potatoes easily fall apart when pierced with a fork.
  7. Blend the soup. Use your immersion blender directly in the pot. For a loaded feel, blend only half. For a refined vibe, blend 100% until completely velvety and smooth.
  8. Prepare the dairy. In a separate small bowl, whisk the Greek yogurt, milk, and apple cider vinegar together until no lumps remain.
  9. Temper and finish. Slowly stir the dairy mixture into the warm soup. This gradual addition prevents the yogurt from shocking and curdling.
  10. Heat through. Warm the soup for another 2 minutes over low heat. Do not let it boil once the dairy is added, then serve immediately. > Chef's Tip: If you want an even deeper flavor, try roasting the garlic cloves in their skins in the oven while the potatoes simmer, then squeeze the softened garlic into the pot right before blending. It adds a caramelized sweetness that is world class.