Creamy Potato Soup

For the soup

• 4 tablespoons (60 ml) unsalted butter
• 1 leek or onion, finely diced
• 1 celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 cloves garlic, minced
• 1 cup (240 ml) dry white wine (optional)
• 2 pounds (905 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.3 cm) dice
• 4 cups (960 ml) chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 cups (480 ml) heavy cream
• Kosher salt and freshly ground black pepper

For serving

• Freshly grated mild cheddar cheese
• Thinly sliced fresh chives
• Crème fraîche or sour cream

Sweat, deglaze, and simmer

1. Melt the butter in a large Dutch oven over medium heat. Add the leek (or onion), celery, and carrot, season lightly with salt, and cook 8–10 minutes until soft but not browned. Add the garlic and cook about 30 seconds.
2. Pour in the white wine if using and scrape the bottom of the pot. Simmer until reduced by about half.
3. Add the potatoes, chicken stock, thyme, and bay leaves. Bring to a gentle boil, then reduce and simmer uncovered 20–25 minutes until the potatoes are completely tender. Remove the thyme stems and bay leaves.

Finish with cream and serve

1. Stir in the heavy cream and simmer gently another 5–10 minutes until creamy and slightly thickened. Taste and adjust the seasoning.
2. Ladle into bowls. Top with grated cheddar so it begins to melt, then finish with chives and a spoonful of crème fraîche.