Classic Potato Leek Soup with Yukon Gold Potatoes

Ingredients

• 3 cups (450g) leeks, white and light green parts only, cleaned and sliced
• 4 tbsp (56g) unsalted butter
• 3 cloves (15g) garlic, minced
• 1 tsp (2g) kosher salt
• 2 lbs (900g) Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 6 cups (1.4L) chicken stock, low sodium
• 1 tsp (1g) dried thyme
• 1/2 tsp (1g) black pepper
• 1/2 cup (120ml) heavy cream
• 1 tbsp (15ml) fresh lemon juice
• 1/4 cup (15g) fresh chives, finely chopped

Instructions

1. 1

   Melt the butter in the Dutch oven over medium heat. Add the sliced leeks and salt. Stir frequently for about 6-8 minutes until the leeks are translucent and smell sweet.

2. 2

   Add the minced garlic and cook for another 60 seconds until fragrant.

3. 3

   Stir in the diced potatoes, dried thyme, and black pepper. Pour in the stock, ensuring the potatoes are fully submerged.

4. 4

   Bring the liquid to a boil, then immediately reduce to a simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.

5. 5

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

6. 6

   Stir in the heavy cream and lemon juice. Garnish with fresh chives before serving.