Velvety potato-leek soup, silky with cream and finished with fresh parsley.
10 steps, about 50 minutes start to finish.
Trim leeks: cut off the dark green tops (where it starts to darken) and the root ends. Use only the light/white portion. Slice leeks into uniform rounds and rinse well to remove dirt hidden in the leaves.
Peel potatoes (or leave skins on for extra flavor). Cut into uniform pieces, about half-inch to three-quarter-inch cubes, so they cook evenly.
Melt 2-3 tablespoons of butter in a large pot or Dutch oven over medium heat.
Add the sliced leeks to the butter with a little salt and pepper. Saute until they start to soften and become translucent.
Add the cubed potatoes and minced garlic. Cook for about 2-3 minutes, stirring occasionally.
Pour in chicken broth to cover the potatoes. Bring to a boil, then reduce heat and simmer with a lid on until potatoes are tender (check after about 15-20 minutes).
Use an immersion blender to blend the soup to desired consistency. You can leave it partially chunky or blend until smooth.
Bring back up to temperature, then stir in 1 cup of cream.
Taste and adjust seasoning with salt and pepper as needed.
Serve garnished with fresh parsley. Optional toppings: grated extra sharp cheddar cheese, chives, scallions, or crumbled bacon.
“Rinse the sliced leeks really well, grit hides down in those layers and nothing ruins a smooth soup like sand. Stir the cream in after you've eased off the boil so it warms through without breaking.”
