French Leek and Potato Soup

Ingredients

• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only
• 3 medium russet potatoes
• 4 cups vegetable broth or chicken broth
• 1 teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper
• ½ cup heavy cream
• 2 fresh thyme sprigs
• 1 tablespoon fresh tarragon or chives, finely chopped

Instructions

1. 1

   Clean the 4 leeks thoroughly: slice each leek in half lengthwise, then slice each half crosswise into thin half-moons (about 1/4-inch wide). Place the sliced leeks in a bowl of cool water, gently agitate them to release any trapped soil, then drain in a fine-mesh strainer. Pat dry with paper towels — removing excess water ensures they sauté properly instead of steaming.

2. 2

   Peel the 3 medium russet potatoes with a vegetable peeler, then cut them into 1-inch cubes. Place the cubed potatoes in a bowl of cold water to prevent browning.

3. 3

   Set a heavy-bottomed 5-quart pot over medium heat. Add the 3 tablespoons of unsalted butter and let it melt and foam, about 1 minute. Drain the prepared leeks and add them to the pot, stirring frequently with a wooden spoon. Cook until the leeks are soft and translucent, about 8-10 minutes — they should smell sweet and fragrant, with no raw bite remaining.

4. 4

   Drain the potatoes and add them to the pot along with the 4 cups of broth. Gently press the 2 fresh thyme sprigs into the pot. Increase the heat to medium-high and bring to a gentle boil — you should see a steady stream of bubbles breaking the surface. Once boiling, reduce the heat to medium-low and simmer uncovered until the potatoes are completely tender and falling apart when pierced with a fork, about 12-15 minutes.

5. 5

   Remove from the heat and discard the thyme sprigs. Add the 1 teaspoon of kosher salt and the 0.5 teaspoon of fresh cracked black pepper. Using an immersion blender, purée the soup directly in the pot until completely smooth — if you prefer a rustic texture with small chunks, blend for just 30 seconds instead. For a silky finish, blend for 1-2 minutes.

6. 6

   Pour in the 0.5 cup of heavy cream and stir gently until fully incorporated. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Place the pot over low heat and gently warm through for 2-3 minutes — do not boil, as this can curdle the cream.

7. 7

   Ladle the soup into four warm bowls. Garnish each serving with a light drizzle of the cream (if desired), a fresh crack of black pepper, and about a quarter of the 1 tablespoon of chopped fresh tarragon or chives. Serve immediately with crusty bread.

Tools you’ll need

• fine-mesh strainer
• vegetable peeler
• cutting board
• chef's knife
• 5-quart heavy-bottomed pot
• wooden spoon
• instant-read thermometer (optional)
• immersion blender
• ladle
• soup bowls

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