Potato Leek Creamy (Print Version)
# Ingredients:
01 -
3 thyme sprigs.
02 -
2 bay leaves.
03 -
1 teaspoon salt.
04 -
1/4 teaspoon pepper.
05 -
3 garlic cloves.
06 -
4 large leeks, pale and medium green parts.
07 -
3 tablespoons butter.
08 -
2 pounds Yukon Gold potatoes.
09 -
7 cups veggie or chicken broth.
10 -
1 cup heavy cream.
11 -
Chopped chives for topping.
# Instructions:
01 -
Melt the butter, then gently cook the garlic and leeks for around 10 minutes. Don’t let them get browned.
02 -
Toss in potatoes, broth, herbs, salt, and pepper. Let it boil first, then simmer covered for roughly 15 minutes till potatoes get super soft.
03 -
Take the herbs out. Blend everything smooth either in batches or with an immersion blender directly in the pot.
04 -
Stir in cream and let it simmer for a bit. If it’s too thick, add a splash of broth. Sprinkle chives on top before serving.
# Notes:
01 -
Make sure to rinse the leeks well—they tend to have dirt trapped.
02 -
Skip the cream if freezing; it stays good for 3 months.
03 -
If you’re using a standard blender, blend small portions at a time.