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In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the 1 tablespoon of olive oil.

Add the 2 minced garlic cloves, 2 tablespoons of sliced scallions, and 2 large sliced leeks to the pot. Sauté the vegetables, stirring occasionally, until they are softened and fragrant, about 5-7 minutes.

Add the 3 large peeled and diced Gold potatoes to the pot, stirring to combine with the softened aromatics.

Pour in the 3 cups of light chicken or vegetable stock. Add the 1 bay leaf and the 1 bunch of thyme to the pot, submerging them in the liquid.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer until the potatoes are very tender, about 15-20 minutes.

Carefully remove and discard the bay leaf and the thyme bunch from the pot.

Pour in the 3/4 cup of heavy cream.
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

Season the soup generously with salt and pepper to taste. Stir well and adjust seasoning as needed.

Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of minced parsley before serving.


In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the 1 tablespoon of olive oil.

Add the 2 minced garlic cloves, 2 tablespoons of sliced scallions, and 2 large sliced leeks to the pot. Sauté the vegetables, stirring occasionally, until they are softened and fragrant, about 5-7 minutes.

Add the 3 large peeled and diced Gold potatoes to the pot, stirring to combine with the softened aromatics.

Pour in the 3 cups of light chicken or vegetable stock. Add the 1 bay leaf and the 1 bunch of thyme to the pot, submerging them in the liquid.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer until the potatoes are very tender, about 15-20 minutes.

Carefully remove and discard the bay leaf and the thyme bunch from the pot.

Pour in the 3/4 cup of heavy cream.
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

Season the soup generously with salt and pepper to taste. Stir well and adjust seasoning as needed.

Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of minced parsley before serving.
