Method
Melt the butter over medium-low heat. Cook the leeks with a pinch of salt until very tender without browning, about 12 minutes. Add the garlic for 30 seconds.
Add the potatoes, stock, and bay leaf. Simmer until the potatoes are completely tender, 20–25 minutes.
Remove the bay leaf and blend until smooth. Strain if a very refined texture is desired.
Stir in the cream, adjust seasoning and consistency, and heat gently without boiling.
Notes
For chilled service, season a little more assertively because cold temperatures mute flavor.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the vegetable-stock option, use All-Purpose Vegetable Stock.
- For the chicken-stock option, use Roasted Chicken Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve with Rosemary Sea-Salt Focaccia.