Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (approximately 400g)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 teaspoon dried thyme (2g)
  • 6 cups vegetable broth (1.4 liters)
  • 1.5 pounds Yukon Gold potatoes, peeled and diced (approximately 680g)
  • 1/2 teaspoon salt (3g), or to taste
  • 1/4 teaspoon black pepper (1g), or to taste
  • 1 cup heavy cream (240ml) (or plant-based alternative, like oat cream or cashew cream)

Instructions:

  1. Melt butter in a large pot over medium heat. Add leeks and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Don't let them brown!
  2. Stir in garlic and thyme and cook for 1 minute more, until fragrant.
  3. Pour in vegetable broth and add diced potatoes. Season with salt and pepper.
  4. Bring to a boil, then reduce heat and simmer, covered, until potatoes are very tender, about 15-20 minutes.
  5. Carefully use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend (be cautious when blending hot liquids!).
  6. Stir in heavy cream (or dairy-free alternative) and heat through. Do not boil.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish as desired.