Ingredients:

  • 3 large leeks, white and light green parts only (approx. 450g)
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 5 cups low-sodium vegetable or chicken stock
  • 1 dried bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp fresh lemon juice
  • 2 tbsp heavy cream

Instructions:

  1. Clean the leeks by slicing them lengthwise and then into half-moons. Submerge in cold water to remove grit, then lift out and pat dry.
  2. Melt butter in a large Dutch oven over medium-low heat. Add leeks and a pinch of salt. Sauté for 8–10 minutes until soft and translucent but not browned.
  3. Add minced garlic and sauté for 60 seconds until fragrant.
  4. Stir in cubed potatoes, stock, bay leaf, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
  5. Remove the bay leaf and thyme sprigs. Use an immersion blender to puree the soup until smooth (or pulse gently to avoid a gummy texture).
  6. Stir in lemon juice, heavy cream (if using), salt, and pepper. Adjust seasoning to taste and serve warm.