Ingredients:

  • 3 tbsp unsalted butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 cups vegetable or chicken broth
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 bay leaf
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions:

  1. Slice the leeks first, place the sliced rounds in a colander, and run cold water over them, swirling them around to let the grit sink to the bottom.
  2. Melt the butter in a pot over medium heat. Add the cleaned leeks and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until translucent and softened. Stir in the minced garlic for the final 60 seconds.
  3. Add the cubed potatoes, broth, salt, pepper, and the bay leaf. Bring to a gentle boil, then immediately reduce to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are tender.
  4. Remove the bay leaf. Use an immersion blender to blend directly in the pot until completely smooth, or work in batches using a countertop blender.
  5. Stir in the heavy cream and lemon juice. Heat through for 2 minutes on low heat without reaching a rolling boil. Taste and adjust salt if needed.