Rich, velvety blend of potatoes and leeks with fragrant herbs, finished with cream for ultimate comfort.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced (about 1.3 lbs)
07 - 2 stalks celery, diced
→ Liquids
08 - 4 cups low-sodium vegetable broth or chicken broth
09 - 1 cup whole milk or heavy cream
→ Seasonings
10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt
→ Optional Garnish and Add-ins
14 - 7 oz cooked seafood such as shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley
# How-To:
01 - In a large soup pot, heat butter and olive oil over medium heat. Add sliced leeks and diced onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant and fully incorporated.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil over medium-high heat.
04 - Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred for textural contrast.
06 - Stir in the milk or heavy cream and gently reheat the soup over low heat. Adjust seasoning with additional salt and pepper as needed.
07 - For a seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes until warmed completely.
08 - Ladle soup into serving bowls and top with crumbled bacon or chopped fresh chives and parsley as desired. Serve immediately while hot.
