3 tablespoons unsalted butter
4 leeks, whole
3 cloves garlic, smashed and skins removed
2 pounds Yukon Gold potatoes, peeled and diced
7 cups low-sodium vegetable broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon Kosher salt
fresh ground black pepper
1 cup heavy cream
Chives, cilantro or parsley, finely chopped (optional)
Cut off the root and the tip of the leeks. Slice each leek length-wise, and wash under running water between the leaves to remove any extra grit. Dry the leeks and roughly chop them.
In a large soup pot, melt the butter over medium-high heat.
Add the leeks and garlic to the pot, and toss to coat in the butter.
Reduce heat to medium and allow leeks to sauté until softened, about 10 minutes.
Add the potatoes, vegetable broth, bay leaves, thyme, salt and pepper to the pot, and stir to combine.
Adjust the heat to high, and bring to a boil.
Cover, and reduce heat to medium-low. Allow to simmer until the potatoes are fork tender, about 15 minutes.
Uncover the pot, and remove and discard the bay leaves and thyme sprigs.
Using an immersion blender, carefully blend the soup inside the pot until completely smooth.
Add the heavy cream and stir to completely incorporate in the soup.
Bring soup back up to a simmer. Taste and adjust seasonings with salt and pepper.
If the soup is too thick, add more vegetable broth or water. If it is too thin, let simmer longer.
Serve soup directly into individual bowls.
Garnish with finely chopped chives, parsley or cilantro.
