Potato Leek Soup

Ingredients

• 3 tablespoons unsalted butter
• 3 large leeks – white and light green parts only, thinly sliced, rinsed thoroughly
• 1.5 teaspoons kosher salt
• 2 pounds Yukon Gold potatoes – peeled, cut into 1-inch chunks
• 6 cups water
• 0.5 cups heavy cream – at room temperature
• 0.25 teaspoons white pepper
• chives – finely snipped (for serving)

Instructions

1. Trim, split, and rinse the leeks thoroughly to remove grit, then thinly slice. Peel the Yukon Gold potatoes and cut into 1-inch chunks.
2. In a large heavy pot, melt the unsalted butter over medium heat until foaming. Add the slices with the kosher salt and cook, stirring occasionally, until soft but not browned, 8–10 minutes.
3. Add the chunks and the water, bring to a gentle simmer, partially cover, and cook until everything is very tender, 25–30 minutes.
4. Off the heat, blend the soup until perfectly smooth using an immersion blender (or in batches in a countertop blender), then return it to the pot. If needed, thin with a little of the cooking liquid to reach a silky, spoonable consistency.
5. Stir in the heavy cream and the white pepper. Warm gently over low heat for 2–3 minutes; do not boil. Taste and adjust to your liking.
6. Ladle into warm bowls and finish with chives. Serve hot, or chill thoroughly and serve cold if preferred.