1-First Steps: Prep Your Ingredients Clean and slice the leeks by trimming the roots and dark green tops, then rinse them under cold water while fanning the layers apart. Peel and chop the Yukon Gold potatoes into even ½-inch pieces for uniform cooking. This preparation sets the stage for a soup that’s both flavorful and easy to blend later.

2-Cooking and Blending: In a large soup pot, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks and smashed garlic, stirring regularly until they’re soft and wilted, about 10 minutes be careful not to let them brown. Next, toss in the potatoes, broth, bay leaves, thyme, salt, and pepper; bring it all to a boil, then cover and simmer on low for 15 minutes until the potatoes are very soft. Remove the bay leaves and thyme sprigs before pureeing the soup with an immersion blender or in batches using a standard blender, remembering to leave the lid loose to vent steam for safety.

3-Blend and add cream: Stir in the heavy cream and bring the soup back to a simmer, adjusting seasoning as needed. If it’s too thin, simmer longer to thicken; if too thick, add a bit of water or broth. Serve hot, garnished with finely chopped chives, and enjoy the fresh flavors in this potato leek soup with fresh flavors.