Yield: 4 servings (about 7 cups)
2 - 3 tablespoons unsalted butter
2 - 3 medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)
Salt and pepper
1 garlic clove, thinly sliced
4 cups chicken broth
1 1⁄2 pounds Yukon Gold potatoes, peeled and cut into 1⁄2-inch cubes (about 4 cups)
1 cup heavy cream
Chopped chives, for garnishing Crusty bread, for serving
In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
Add broth and potatoes; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes.
Using immersion blender, process until smooth. Don't overdo it.
Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.
-Kate