Prep Time: 15 minutes
Cook Time: 1 hour
1 cup butter
2 leeks, sliced thinly
3 cloves garlic, minced or pressed
salt and pepper to taste
4 cups chicken broth
1 tbsp corn starch
4 cups yukon gold potatoes, peeled and diced
1 cup heavy cream
1 cup milk
1. In a large pot over medium heat, melt butter. Cook leeks in butter until tender, stirring frequently, about 15 minutes. Add garlic and cook until fragrant and softened, about 15 seconds.
2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Add the cream and milk, reduce the heat, and simmer for at least 30 minutes, until the potatoes are tender. Season with salt and pepper before serving.
3. OPTIONAL – Purée the mixture in your blender, or with an immersion blender. It all depends on if you like your soup smooth or chunky. I’m a smooth gal myself.