6large leekswhite and light green parts only, thinly sliced and well rinsed
1garlic cloveminced
Kosher salt and freshly ground black pepperto taste
114.5-ounce can less-sodium chicken or vegetable broth
2 to 3tablespoonsheavy cream
Instructions
In a large spot, heat the butter and 1 tablespoon olive oil over medium-low heat until the butter is melted. Add the leeks and garlic, season with salt and pepper, and sauté, stirring frequently, for about 20 minutes until they are lightly browned and quite tender. Remove a few tablespoons of the leek mixture and set aside. Add the broth and 2 cups of water and bring to a simmer over medium heat. Cook until the leeks are very soft, about 10 minutes.
Puree the leeks and liquid in a blender or food processor until it is completely smooth and return to the pot. Do this in two batches, transferring the first half to a bowl, if necessary (too much hot liquid in a blender or food processor is not a good idea). Stir in the heavy cream, and taste and adjust seasoning as needed. Serve immediately, or refrigerate and serve chilled. Place a small mound of the reserved sautéed leeks on top of each serving, and give each bowl a drizzle of olive oil, and a sprinkle of any minced herbs you like. Season once more with salt and pepper.
Notes
Use vegetable broth and the soup is vegetarian. Skip the cream (and use an extra tablespoon of oil instead of the butter) and it is dairy free and vegan. It can be made ahead and kept in the refrigerator for a couple of days. Either reheat over low heat, or serve chilled.