Leeks and potatoes blend into a velvety soup with a mild, sweet onion flavor. A little cream rounds it out without making it heavy. Take care washing the leeks, as grit can hide between their layers.
Serves 4–6 • Prep: 20 minutes • Cook: 30 minutes
Ingredients
- 3 large leeks, white and pale green parts only
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1½ lb (680 g) potatoes, peeled and diced
- 4 cups vegetable broth
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper
- ½ cup heavy cream
- 2 tablespoons chopped chives
Instructions
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