Tip: When blending hot liquids, don’t fill blender more than 1/3 full and make sure the top is properly vented to prevent exploding.
Prep time: 15 minutes
Cook time: 45 minutes
3 tablespoons of unsalted butter
3 tablespoons of extra virgin olive oil
1-2 large cloves garlic, finely minced
3 large leeks, white and very light green parts only
Sea salt and black pepper, to taste
4 cups of Yukon Gold potatoes, peeled and diced (approximately 4-5 medium potatoes)
2 cups of chicken broth, preferably organic
2/3 of a cup of sour cream
1/3 of a cup of heavy cream
3 tablespoons of fresh chives, finely chopped
- Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
- Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
- While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove skillet from heat and cool for several minutes. Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.
- Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.
- Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.
- Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.
- Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.
- To serve, divide the chilled soup between four bowls and garnish with fresh chives.