Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, thinly sliced
  • 1 medium leek, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 medium Yukon Gold potato, peeled and cubed
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice

Instructions:

  1. Place a pot over medium heat and melt the butter until it foams. Add the diced onion, sliced celery, and leeks. Cook for 6–8 minutes, stirring occasionally, until the vegetables are translucent. Stir in the minced garlic for the final 60 seconds until fragrant.
  2. Pour in the broth and add the cubed potato and bay leaf. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Cover and cook for 12–15 minutes, or until the potato cubes are soft.
  3. Remove the bay leaf. Using an immersion blender, blend the soup directly in the pot until completely smooth. Stir in the heavy cream and lemon juice. Season with salt and white pepper to taste.