Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 large Leeks, white and light green parts only, rinsed and sliced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 medium Carrots, peeled and roughly chopped
  • 3 medium Russet Potatoes (about 1 lb), peeled and roughly chopped
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Double Cream (or Heavy Cream)
  • 2 Tbsp Fresh Flat-leaf Parsley, chopped, for garnish

Instructions:

  1. Melt and Sweat: Combine butter and olive oil in the stockpot over medium-low heat. Add diced onion, leek, and celery. Season lightly with a pinch of salt.
  2. Cook Low and Slow: Cook, stirring occasionally, for 8–10 minutes, or until the vegetables are completely soft and translucent but not browned (this is the crucial ‘sweating’ stage that locks in sweetness).
  3. Add Aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Bulk Up: Add the roughly chopped potatoes and carrots to the pot. Stir well to coat them in the buttery aromatics.
  5. Liquid & Simmer: Pour in the stock, ensuring all solids are covered. Add the bay leaf. Bring the soup to a rolling boil, then immediately reduce the heat to a gentle simmer.
  6. Cook Until Tender: Cover the pot loosely and simmer for 20–25 minutes, or until the potatoes and carrots are completely tender and easily pierced with a fork.
  7. Remove Aromatics: Turn off the heat. Carefully fish out and discard the bay leaf and any visible large sprigs of thyme.
  8. Blend to Velvety Smoothness: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a standard blender, until the soup is perfectly smooth and creamy. Return all blended soup to the pot.
  9. Finish the Cream: Stir in the Double Cream (or Heavy Cream). Heat gently over low heat for 2-3 minutes, ensuring the soup does not boil once the cream is added.
  10. Season and Serve: Taste the soup and adjust the salt, pepper, and potentially a dash of acid (like lemon juice) to brighten the flavour. Garnish with fresh parsley.