Creamy Potato and Leek Soup

This velvety potato and leek soup is the perfect comfort food for cooler weather. With its rich, creamy texture and aromatic blend of flavors, it's sure to become a staple in your recipe collection. The subtle addition of nutmeg elevates the flavor, giving it a unique, warm twist.

Ingredients:

• 3 tablespoons unsalted butter

• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

• 4 cloves garlic, peeled and smashed

• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces

• 7 cups chicken or vegetable broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 1/4 teaspoon ground nutmeg (adds a lovely depth of flavor)

• 1/2 cup heavy cream

• Chives, finely chopped, for serving

  
  

Instructions:

1. Sauté the leeks and garlic: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic, stirring regularly until soft and wilted, about 10 minutes. Be careful not to brown them. Adjust the heat as necessary.

2. Cook the potatoes: Add the chopped potatoes, broth, bay leaves, thyme, salt, black pepper, and nutmeg to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes or until the potatoes are very soft.

3. Blend the soup: Remove the thyme sprigs and bay leaves. Use a hand-held immersion blender to purée the soup until smooth (alternatively, blend in batches using a standard blender).

4. Add the cream and adjust the texture: Stir in the heavy cream and bring the soup back to a simmer. Taste and adjust the seasoning with more salt and pepper, if needed. If the soup is too thin, simmer until it thickens. If it's too thick, add a little more water or stock.

5. Serve and garnish: Ladle the soup into bowls and garnish with finely chopped chives. Enjoy!