Ingredients
Method
- Melt the butter in a large soup pot over medium heat. Add the chopped leeks and garlic, cooking gently and stirring often until the leeks turn soft and translucent, about 10 minutes. Adjust the flame as necessary to avoid browning.
- Stir in the diced potatoes, broth, thyme, bay leaves, salt, and pepper. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for around 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Remove the thyme sprigs and bay leaves. Purée the soup directly in the pot using an immersion blender until smooth and creamy. If using a standard blender, work in small batches, blending carefully to prevent spills (see note).
- Add the heavy cream and return the soup to a low simmer. Taste and adjust seasoning with additional salt or pepper as needed. For a richer texture, allow the soup to simmer uncovered to thicken slightly; for a lighter consistency, incorporate extra broth or water.
- Serve hot, ladled into bowls and finished with a sprinkle of finely chopped chives.
Notes
When blending with a traditional blender, fill the jar only halfway, keep the lid slightly ajar to release steam, and cover with a towel to prevent splatters. Transfer the puréed soup back to a clean pot for reheating.
Freezer Tip: For long-term storage, prepare the soup without cream and freeze in an airtight container for up to three months. Defrost in the refrigerator for about 12 hours, then reheat gently on the stovetop, adding the cream as it warms to a soft simmer.