Ingredients
Scale
- 3 tablespoons butter
- 1 medium onion, diced
- 1 large leek, cleaned well and sliced
- 4 garlic cloves, sliced
- 4 cups peeled and diced Yukon Gold potatoes
- 4 cups low-sodium chicken stock
- 5 sprigs fresh thyme
- 2 cups milk (I used skim)
- ⅓ cup heavy cream
- Salt and pepper, to taste
Optional Toppings:
- Sour cream
- Chopped scallions or chives
- Crisped bacon
- Shredded cheddar cheese
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook for 5-7 minutes, or until very soft and translucent. Add the leek and cook for another 5 minutes.
- Add the garlic and potatoes and toss everything to combine. Add the chicken stock and fresh thyme sprigs and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes, or until the potatoes are very tender.
- Remove the pot from the heat and puree using an immersion blender (or, alternatively, puree in batches in a standard blender) until desired consistency is achieved (I like mine SUPER smooth). Whisk in the milk and cream and stir to combine. Check for seasonings and serve warm with desired toppings.