Silky Potato Leek Soup

Steps

1. 1

   Melt the butter in a large pot over medium-low heat. Add the leeks and a pinch of salt and cook, stirring occasionally, until very soft but not browned, 10 to 12 minutes. Add the garlic for the last minute.

2. 2

   Add the potatoes, stock, bay leaf and the 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, partly covered, until the potatoes break apart easily when pressed with a spoon, about 20 minutes.

3. 3

   Remove the bay leaf. Purée the soup with an immersion blender until completely smooth, or blend in batches in a countertop blender with the lid vented.

4. 4

   Stir in the cream and warm over low heat for 2 to 3 minutes; thin with a little stock or water if it is too thick. Season with salt and pepper.

5. 5

   Serve sprinkled with the chives.