Creamy Potato Leek Soup

Instructions

1. Prepare the leeks
   Cut off the dark green tops and root ends of the leeks. Slice them in half lengthwise and rinse thoroughly under cold water to remove any sand or dirt trapped between the layers. Slice the clean leeks into thin half-moons.
2. Sauté the vegetables
   In a large Dutch oven or heavy-bottomed pot, melt the butter with olive oil over medium heat. Add the leeks and cook until softened but not browned, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add potatoes and broth
   Add the potato chunks, bay leaf, and thyme to the pot. Pour in the broth and ensure the vegetables are mostly submerged. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook until the potatoes are completely tender, about 20-25 minutes.
4. Blend the soup
   Remove the bay leaf. Using an immersion blender, purée the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender, purée until smooth, then return to the pot.
5. Finish with cream
   Stir in the heavy cream and heat gently without boiling. Season generously with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
6. Serve and garnish
   Ladle the hot soup into bowls and garnish with freshly chopped chives. Serve with croutons or crusty bread on the side if desired. For Vichyssoise, allow the soup to cool completely and refrigerate for at least 4 hours before serving cold.