Robert Irvine's Potato Leek Soup

A silky big-batch potato soup finished with a luxurious splash of cream, from Dinner: Impossible.

Ingredients

• 4 tablespoons unsalted butter
• 4 large leeks, white and light green parts, sliced and rinsed
• 2 cloves garlic, minced
• 2 pounds russet potatoes, peeled and diced
• 6 cups chicken or vegetable stock
• 1 bay leaf
• 3/4 cup heavy cream

Kosher salt and freshly ground white pepper

• 2 tablespoons chopped fresh chives, for garnish

Directions

1. Melt the butter in a large pot over medium heat. Add the leeks and cook until softened but not browned, about 8 minutes.
2. Add the garlic and cook 1 minute, then add the potatoes, stock, and bay leaf.
3. Bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 20 minutes. Discard the bay leaf.
4. Puree the soup until smooth using an immersion blender (or in batches in a blender).
5. Stir in the heavy cream and season with salt and white pepper. Warm through and serve garnished with chives.

Notes

Adapted from Robert Irvine’s Dinner: Impossible potato leek soup.