Rustic Cozy Creamy Potato Leek Soup

• 4 cups peeled and diced Yukon Gold potatoes
• 2 large leeks (white and light green parts only), cleaned and sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Chopped fresh chives or parsley for garnish

Instructions

1. Prepare the leeks by cutting off the dark green tops and roots, slice the white and light green parts thinly, and rinse thoroughly in a bowl of water to remove dirt and grit. Drain well.
2. In a large pot over medium heat, warm olive oil and butter until melted. Add the diced onion and sliced leeks, sauté for 6-8 minutes until softened and translucent but not browned.
3. Add the minced garlic and fresh thyme leaves to the pot, cooking for 1 more minute until fragrant.
4. Add the diced potatoes and vegetable broth. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook for 20 minutes or until potatoes are tender when pierced with a fork.
5. Use an immersion blender to puree the soup directly in the pot until mostly smooth but still slightly chunky for rustic texture. Alternatively, carefully transfer half the soup to a blender and puree, then combine back into the pot.
6. Stir in the milk and heavy cream. Warm over low heat for 5 minutes, stirring occasionally. Do not boil after adding dairy to prevent curdling.
7. Taste and season generously with salt and freshly ground black pepper. Adjust thickness with additional broth or milk if desired.
8. Serve hot, garnished with chopped fresh chives or parsley and a crusty bread on the side.

Chef tips

• For a vegan version, substitute butter with olive oil, use unsweetened plant-based milk and coconut cream or cashew cream instead of heavy cream.
• If you don't have leeks, use 2 medium yellow onions for a different but still delicious flavor.
• Always rinse leeks well to remove grit trapped between layers; soak and swirl in water before slicing.
• Use Yukon Gold potatoes for best creamy texture; Russet potatoes can make the soup more starchy and gluey.