Leek and Potato Soup

Ingredients

• 3 medium leeks (about 1 1/4 pounds), white and pale-green parts only
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 5 cups low-sodium vegetable broth
• 1 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh chives
• 1/2 cup water, as needed to thin the soup

Method

1. 1

   Step 1. Allow about 55 minutes: 20 minutes to trim, wash and chop and 35 minutes to cook. Use a 6-quart pot, colander and immersion blender. This is a hot soup; the schedule includes careful leek cleaning.

2. 2

   Step 2. Halve the trimmed leeks lengthwise, then slice 1/4 inch thick. Separate the layers in a bowl of cold water, swish to release grit, then lift the leeks into a colander, leaving sediment behind. Rinse and drain well. Aim for about 4 cups sliced leeks; repeat washing if grit remains.

3. 3

   Step 3. Melt the butter over medium-low heat. Add the leeks and cook for 8–10 minutes, stirring frequently, until soft without browning. Stir in the garlic for 30 seconds.

4. 4

   Step 4. Add the potatoes, broth, salt, pepper and bay leaf. Bring to a simmer, cover partly and cook gently for 18–22 minutes, until the potatoes collapse easily when pressed with a fork. Remove the bay leaf.

5. 5

   Step 5. Turn off the heat. With the immersion-blender head submerged, use short pulses just until mostly smooth; stop promptly to avoid a gluey texture. Stir in the cream and, if needed, the measured water 2 tablespoons at a time for a pourable soup. Warm over low heat for 2–3 minutes without boiling hard. Divide into six bowls and sprinkle the chives evenly over them.

6. 6

   Step 6. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F.