Ingredients:

  • 4 Tbsp Unsalted Butter
  • 2 large Leeks (white and light green parts only), finely sliced and thoroughly washed
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 3 large Starchy Potatoes (e.g., Russet or Maris Piper), peeled and roughly chopped
  • 2 medium Waxy Potatoes (e.g., Yukon Gold or Charlotte), peeled and roughly chopped
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 2 whole Bay Leaf
  • 3 sprigs Fresh Thyme
  • ½ cup Double Cream (Heavy Cream 35% fat)
  • Salt, White Pepper, or Black Pepper, to final taste adjustment
  • Optional Garnish: Fresh chopped chives or crispy bacon bits

Instructions:

  1. Melt Butter: In a heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat.
  2. Sweat Vegetables: Add the sliced leeks and diced celery. Season lightly with salt and pepper. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent (sweated, not browned). This low and slow process is key for depth of flavour.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add Potatoes: Tip in the roughly chopped potatoes, stirring to coat them with the leek mixture.
  5. Add Liquid and Herbs: Pour in the stock until the potatoes are fully submerged. Add the bay leaves and thyme sprigs.
  6. Bring to a Boil: Increase heat to high, bring the mixture to a rolling boil, then immediately reduce the heat to low.
  7. Simmer: Cover the pot partially and simmer for 25–30 minutes, or until the potatoes are fork-tender and beginning to break apart easily.
  8. Prepare for Blending: Remove the pot completely from the heat. Carefully retrieve and discard the bay leaves and thyme sprigs.
  9. Blend: Using an immersion blender or high-speed stand blender (working in batches), blend the soup until completely smooth and velvety.
  10. Adjust Consistency: If the soup is too thick, add more hot stock, a splash at a time, until the desired consistency is reached.
  11. Temper and Stir in Cream: Return the pot to very low heat. Temper the double cream slightly with a ladle of the hot soup. Pour the tempered cream into the soup base. Do not allow the Cream of Potato Soup to boil after adding the cream.
  12. Final Seasoning: Taste and adjust seasoning with salt and plenty of white pepper or black pepper.
  13. Serve Hot: Ladle the soup into bowls. Garnish immediately with fresh chives and any other desired toppings.