Classic Potato and Leek Soup

Ingredients:

• 0.6 kg potatoes, peeled and chopped
• 6 tablespoons unsalted butter
• 6 cloves garlic, finely chopped
• 3 leeks (white parts only), thinly sliced
• 1 onion, chopped
• 0.5 cups dry white wine
• 1 bay leaf
• 3 sprigs of fresh thyme
• 2/3 cup heavy cream
• 1 tbsp. freshly squeezed lemon juice
• Olive oil to drizzle
• Fried shallots, for serving (optional)

Preparation:

1. In a large, wide saucepan, melt the butter over medium heat. Add the garlic, leek, and onion and cook, covered, stirring occasionally, until softened but not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine, and continue cooking, uncovered, until almost completely dry, about 4 minutes.
2. Add the potatoes, bay leaf, thyme, 7 cups of water, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Bring to a boil, reduce heat, and simmer, covered, until the potatoes are very tender, about 20 minutes. Remove from heat and let cool slightly.
3. Remove the thyme and bay leaf. Pour the soup into a blender in several batches and blend thoroughly until smooth, being careful not to fill the pitcher more than halfway at a time. Alternatively, puree the soup by immersing the blender in the saucepan. Heat the soup over medium heat until steaming.
   
   

   Note

   
   When blending hot liquid, let it cool for about 5 minutes first, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one corner slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.
4. Stir in the cream and lemon juice. Season with salt and pepper to taste. Ladle the soup into bowls. Garnish with fresh thyme leaves, drizzle with olive oil, and garnish with fried shallots, if desired.