Ingredients:

  • 3 cups sliced leeks (white and light green parts only)
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 6 cups low-sodium vegetable or chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cracked black pepper

Instructions:

  1. Slice the leeks and place them in a colander. Run cold water through them, swirling vigorously to remove all trapped sand.
  2. Melt butter in a pot over medium low heat. Add leeks and a pinch of salt; cook until translucent and softened, about 8–10 minutes, ensuring they do not turn brown.
  3. Add garlic and cook for 1 more minute until fragrant.
  4. Stir in the diced potatoes, thyme, and bay leaf. Pour in the broth, ensuring the vegetables are fully submerged.
  5. Increase heat to medium until it reaches a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes until the potatoes are fork tender.
  6. Remove the bay leaf and thyme sprigs. Use an immersion blender directly in the pot, blending on high until the mixture is completely smooth and pale gold.
  7. Stir in the heavy cream and lemon juice.
  8. Taste and adjust salt and pepper. Remove from heat immediately.