Potato Leek Soup
Recipe: https://recipestripper.com/recipes/ab282aed-2bc2-411b-9612-903bf2714992
Original source: https://cooking.nytimes.com/recipes/1025764-potato-leek-soup

This classic, comforting potato-leek soup takes a few simple ingredients and turns them into a silky and decadent soup. Yukon Gold potatoes have golden flesh that’s denser and sweeter than other potatoes, giving the soup a richer texture and greater depth of flavor. Just a brief purée is all it takes to render the soup creamy; resist the urge to overprocess in the blender, which can result in gummy soup. For the silkiest soup of all, you can pass it through a sieve after blending. Enjoy a warm bowl with a green salad, or serve smaller portions as an elegant starter at your next dinner party.
Yield: 4 servings
Prep time: PT15M
Cook time: PT30M
Total time: PT45M

Ingredients
- 2 tablespoons unsalted butter
- 2 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 low-sodium chicken broth
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups)
- 1 fresh or dried bay leaf
- 1 cup heavy cream
- Chopped chives, for garnishing
- Crusty bread, for serving

Instructions
1. 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.
2. Add broth, potatoes and bay leaf; 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. Discard bay leaf.
3. Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
4. Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
5. Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.