Potato Leek Soup: Rich and Buttery

Ingredients

• 4 tbsp unsalted butter
• 3 large leeks, white and light green parts only, cleaned and sliced
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 6 cups chicken broth
• 1 tsp salt
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• 1/4 cup fresh chives, finely chopped

Instructions

1. 1

   Clean the sliced leeks thoroughly in a colander under cold running water to remove any hidden grit, then pat them dry.

2. 2

   Melt the butter over medium-low heat in a Dutch oven. Add the leeks and a pinch of salt, cooking slowly until soft and translucent (about 10–12 minutes).

3. 3

   Add the minced garlic to the leeks and cook for 60 seconds until fragrant but not browned.

4. 4

   Stir in the cubed potatoes and chicken broth. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer.

5. 5

   Cover and cook for 15–20 minutes, until the potatoes are fork tender and falling apart.

6. 6

   Remove the pot from heat. Use an immersion blender to process the soup until completely smooth.

7. 7

   Stir in the heavy cream and lemon juice.

8. 8

   Garnish with chives: Garnish with finely chopped chives before serving.