- 1 pound Yukon gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 2 large leeks, white and light green parts only, roughly chopped (about 2-1/2 cups)
- 3 tablespoons unsalted butter
- 1-1/2 tablespoons minced garlic
- 3-1/2 cups vegetable broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup heavy cream
- Melt the butter over medium heat in a large soup pot.
- Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes, adjusting heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil.
- Cover, turn the heat down to low and simmer for 15 minutes, or until the potatoes are very soft.
- Allow the soup to cool slightly, then remove the thyme sprig and bay leaf.
- Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
- Add the heavy cream and return to a simmer.
- Taste and adjust seasoning to your preferences, and thin with more broth if necessary.
The original recipe for this delicious meatless soup can be found here.