Step by step

Method

4 steps

1. 1

   Trim and slice 3 large leeks (white and light green parts only). Swish them in a bowl of cold water and lift them out so grit stays behind — leeks hide sand between the layers. Melt 3 tablespoons butter in a pot over medium heat. Cook the leeks 8–10 minutes until soft and silky, not browned. Add 2 minced garlic cloves for 1 minute.

2. 2

   Add 1½ lb peeled, diced Yukon gold potatoes, 5 cups chicken or vegetable broth, and 1 bay leaf. Bring to a simmer and cook 15–20 minutes until a potato cube mashes easily against the side of the pot with no hard center.

3. 3

   Fish out the bay leaf. Blend until smooth with an immersion blender (or carefully in batches in a countertop blender), or mash partially if you want a rustic texture. Stir in ½ cup cream or whole milk. Season with salt and white or black pepper until it tastes rounded, not flat.

4. 4

   Reheat gently — don't boil hard after the cream goes in or it can separate. Ladle into bowls and top with chives. You want a silky, savory potato-leek soup that coats a spoon — not a gluey paste or a thin watery broth with grit in it.