About this recipe

A velvety, comforting classic made with tender Yukon Gold potatoes and sweet sautéed leeks simmered in savory broth, then blended to a silky finish. Rich enough to satisfy on a cold evening, yet simple enough for a weeknight pot. Serve with crusty bread for dunking.

Instructions

1. 1

   Melt the butter in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until the leeks are very soft and lightly golden, about 8–10 minutes. Add the minced garlic and thyme and cook for 1 more minute until fragrant.

2. 2

   Add the yukon gold potatoes chunks, chicken broth, 1 tsp salt, and white pepper. Stir to combine and bring to a boil over ^[high heat]. Reduce the heat to ^[medium-low], cover, and simmer until the yukon gold potatoes are completely tender and easily pierced with a fork, about 20 minutes.

3. 3

   Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until silky, then return to the pot. For a chunkier texture, blend only half the soup.

4. 4

   Return the pot to ^[low heat] and stir in the heavy cream. Taste and adjust seasoning with additional salt and black pepper as needed. Heat gently for 2–3 minutes until warmed through — do not boil after adding the heavy cream.

5. 5

   Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh chives if desired. Serve immediately with crusty bread on the side.