The New York Times

Ingredients:

• 2 tablespoons unsalted butter
• 2 medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)
• Salt and pepper
• 1 garlic clove, thinly sliced
• 4 cups low-sodium chicken broth
• 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups)
• 1 fresh or dried bay leaf
• 1 cup heavy cream
• Chopped chives, for garnishing
• Crusty bread, for serving
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Instructions:

1. In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
2. Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.
3. Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
4. Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
5. Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.
6. In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
7. Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.
8. Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
9. Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
10. Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.
11. In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
12. Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.
13. Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
14. Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
15. Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.