Irresistible French Potato and Leek Soup

Gather the ingredients.

Trim and discard the green tops and root ends of the leeks. Halve the leeks lengthwise and swish the stalks thoroughly in cold water to remove dirt and sand. If desired, rinse the stalks under running water as well.

Drain the leeks, dry with a paper towel, and slice into thin, even strips.

Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender but not browned. This should take about 4 minutes.

Add the potatoes, chicken stock, bouquet garni, salt, and pepper, and bring the soup to a simmer.

Cook the soup for 25 to 30 minutes, until the vegetables are very tender. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, remove the pan from heat.

Put aside a few leeks for garnish. Remove and discard the bouquet garni.

Puree the soup until smooth and silky using a blender, food processor, or immersion blender. Do this in small batches, to avoid splatters and burns.

Carefully transfer the hot potato and leek soup back to the saucepan and stir in the heavy cream.

Gently heat the soup—avoid boiling it as high temperatures could curdle the cream.

Garnish with reserved leeks and serve immediately with a side of crusty bread or a sandwich. Or, if desired, chill the soup in the refrigerator and serve it in the traditional French style.