Creamy Leek and Golden Potato Soup

1. Prepare Leeks

Begin by trimming off the root end and the tough upper greens of the leeks. Once trimmed, cut the leeks in half lengthwise, slice them thinly, and rinse thoroughly in cold water. This rinsing removes any dirt that may be trapped between the layers of the leeks.

2. Cook Leeks

In a heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks along with the thyme sprigs, bay leaf, and a pinch of salt. Allow the leeks to cook until they become soft and translucent, which should take about 10 minutes. This step is crucial as it softens the leeks and allows the herbs to infuse their flavors into the base of the soup.

3. Add Potatoes and Water

Next, add the sliced yellow potatoes to the pot and cook them for about 4 minutes. Pour in the 6 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 30 minutes. This slow simmer ensures that the vegetables cook evenly and become tender without falling apart.

4. Stir in Crème Fraîche and Serve

After the vegetables are tender, stir in the crème fraîche or heavy cream. Be careful not to let the soup boil after adding the cream, as this can cause it to curdle. Adjust the seasoning with more salt if needed, then remove the bay leaf and thyme sprigs. Your creamy leek and golden potato soup is now ready to serve. For a delightful garnish, you can add a sprinkle of fresh-ground black pepper and chopped chives.