Ingredients:
3 large leeks 2 pounds (about 900g) of potatoes (preferably Yukon Gold) 2 tablespoons olive oil 2 cloves garlic, sliced 1 bay leaf 2-3 sprigs of thyme 1 teaspoon kosher salt 4 cups (about 1 liter) vegetable or chicken broth (use vegetable broth for a vegetarian or vegan version) Freshly ground black pepper Fresh chives for garnish Instructions:
Prepare the leeks: Trim off the green ends of the leeks and discard them or use for making stock. Cut the white and light green parts of the leeks in half lengthwise, then slice them thinly. Rinse thoroughly under cold water to remove any dirt and debris. Peel the potatoes and cut them into evenly sized chunks for even cooking. Set aside. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 8-10 minutes until they soften, being careful not to let them brown. Add the sliced garlic and stir for a minute. Then add the potato chunks, bay leaf, thyme sprigs, kosher salt, and vegetable or chicken broth. Bring to a boil, then reduce the heat and let it simmer covered for about 15-20 minutes until the potatoes are tender when pierced with a fork. Remove the bay leaf and thyme sprigs. Using an immersion blender or regular blender, blend the soup to a smooth and creamy consistency according to your preference. Season with freshly ground black pepper to taste. Tips:
For a thicker soup, follow the recipe as is. For a lighter consistency, add 1-2 cups of extra broth to thin out the soup. Garnish with chopped fresh chives and a drizzle of olive oil before serving for added flavor and freshness.
