Golden Leek and Potato Soup

1. Prepare Leeks

Cut off the dark green tops of the leeks, and slice the white and light green parts in half lengthwise. Rinse them under cold water to remove any hidden dirt, then chop them into thin slices.

2. Make Herb Sachet

Gather bay leaves, thyme, sage, and parsley, along with optional celery leaves, and wrap them in a piece of cheesecloth, tying it with string to create a little herb sachet.

3. Cook Leeks

In a large pot, melt the butter or warm the olive oil over medium heat. Add your sliced leeks and cook them, stirring occasionally, until they're soft and have turned a lovely golden color, about 10 to 15 minutes.

4. Add Garlic

Stir in the thinly sliced garlic and let it cook for about three minutes, just until it's fragrant.

5. Simmer with Stock and Herbs

Pour in the vegetable stock and add the herb sachet to the pot, along with a tablespoon of kosher salt and a teaspoon of black pepper. Bring everything to a boil, then reduce the heat and let it simmer for about 5 minutes.

6. Cook Potatoes

Add the thinly sliced Yukon Gold potatoes to the simmering broth and cook until they're tender, about 45 minutes.

7. Final Seasoning

Remove the herb sachet and give the soup a final taste. Adjust the salt and pepper as needed.

8. Serve

Ladle the soup into bowls, and if desired, drizzle a bit of heavy cream over the top for a luxurious finish. Sprinkle with chopped parsley for a pop of color and freshness.