Potato and Leek Soup

1. 1
   prep

   Clean and slice the leeks.

   Trim off the dark green tops and root ends of the leeks. Slice the white and light green parts in half lengthwise, then cut into thin half-moons. Place in a bowl of cold water and swish to remove grit, then drain well.

   TIPLeeks hide dirt between layers — don't skip the water bath. Lift them out of the water rather than pouring through a colander so the grit stays behind.
2. 2
   saute · ~10 min

   Sauté the leeks and garlic.

   1.Melt the butter in a large pot over medium heat.

   2.Add the drained leeks and a pinch of salt. Cook, stirring occasionally, until softened but not browned (8-10 minutes).

   3.Add the minced garlic and cook until fragrant (1 minute).
3. 3
   boil · ~20 min

   Simmer the potatoes until tender.

   1.Add the diced potatoes and water to the pot.

   2.Increase heat to high and bring to a boil.

   3.Reduce heat to maintain a gentle simmer. Cover and cook until potatoes are fork-tender (15-20 minutes).
4. 4
   mix

   Blend the soup until smooth.

   Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until completely smooth and velvety. If using a countertop blender, blend in batches and vent the lid to release steam.

   TIPFor the silkiest texture, blend a little longer than you think you need. If the soup seems too thick, thin it with a splash of water until it reaches your desired consistency.
5. 5
   mix

   Season and finish.

   Stir in the remaining salt and black pepper. Taste and adjust. Ladle into bowls and garnish with a swirl of heavy cream and a scattering of fresh chives.

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