Potato Leek Soup

Instructions

1. Prepare the vegetables
   Trim the dark green parts from the leeks and discard. Slice the white and light green parts in half lengthwise, then rinse thoroughly under cold water to remove any grit. Slice into thin half-moons. Peel and chop the potatoes into 1-inch cubes.
2. Sauté the aromatics
   In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the leeks and onion with a pinch of salt, and cook for 8-10 minutes until soft but not browned, stirring occasionally. Add the garlic and cook for another minute until fragrant.
3. Simmer the soup
   Add the potatoes, bay leaves, and thyme to the pot. Pour in the stock and bring to a boil. Reduce heat to maintain a gentle simmer, cover partially, and cook for about 20-25 minutes, or until the potatoes are completely tender and easily pierced with a fork.
4. Blend until smooth
   Remove the bay leaves. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a stand blender, then return to the pot. If you prefer a more rustic texture, you can mash some of the potatoes with a potato masher and leave some chunks.
5. Finish and season
   Stir in the heavy cream and heat gently without boiling. Taste and adjust seasoning with salt and freshly ground black pepper. If the soup is too thick, add a little more stock or water to reach your desired consistency.
6. Serve and garnish
   Ladle the hot soup into warmed bowls. Garnish with freshly chopped chives and serve with croutons or crusty bread on the side. For Vichyssoise, allow the soup to cool completely, then refrigerate for at least 4 hours before serving cold with the same garnishes.