Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 2 large Leeks (white and light green parts only), sliced thinly
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1/2 cup Dry White Wine (Optional)
  • 6 cups Chicken or Vegetable Stock (low sodium preferred)
  • 2 lbs Russet or Maris Piper Potatoes, peeled and cut into 1-inch cubes
  • 4 Fresh Thyme Sprigs (tied together)
  • 1 large Bay Leaf
  • 1/2 cup Heavy Cream (35% fat)
  • 1/2 cup Freshly grated Sharp Cheddar Cheese
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Fresh Chives, chopped (for serving)

Instructions:

  1. Melt butter and oil in a large, heavy-bottomed pot over medium heat. Add the washed leeks and onion. Sauté gently for 8–10 minutes until softened and translucent, but not browned (sweating the vegetables). Add garlic for the final minute.
  2. Sprinkle the flour over the softened vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a simple roux.
  3. Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it bubble and reduce by half (about 2 minutes).
  4. Add the stock, cubed potatoes, thyme bundle, and bay leaf. Season lightly with salt and pepper. Bring to a boil, then immediately reduce heat to a gentle simmer.
  5. Cover loosely and simmer for 20–25 minutes, or until the potatoes are completely fork-tender.
  6. Fish out and discard the thyme bundle and the bay leaf.
  7. Using an immersion blender, carefully blend the soup directly in the pot until perfectly smooth. Alternatively, blend in batches using a standard high-powered blender, ensuring extreme caution with hot liquids.
  8. Stir in the heavy cream and the grated cheddar cheese until the cheese is fully melted and incorporated. Taste and adjust seasoning as needed.
  9. Ladle the soup into warm bowls. Garnish generously with fresh chives and a final grind of black pepper before serving.