Ingredients
- 2 1/2 tablespoons unsalted butter
- 4 large leeks white and light green parts only, cleaned and thinly sliced
- 4 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 2 pounds Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 7 cups low-sodium vegetable broth
- Kosher salt to taste
- Ground black pepper to taste
- 1 cup half-and-half or heavy cream for a richer flavor
- Fresh chives chopped, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the cleaned and sliced leeks, and sauté for 8 to 10 minutes until they are soft and fragrant. Be careful not to let them brown.
- Add the minced garlic, thyme, onion powder, and diced potatoes to the pot. Stir for about 2 minutes to let the garlic become aromatic.
- Pour in the vegetable broth and add salt and pepper to taste. Bring the mixture to a simmer and cook for 15-20 minutes or until the potatoes are very tender.
- Remove the pot from heat and blend the soup until smooth using an immersion blender (or blend in batches carefully using a regular blender). Stir in the half-and-half and gently rewarm the soup if needed. Garnish with fresh chives and serve hot.
