This velvety soup starts with leeks slowly softened in butter until sweet and tender, then deepened with garlic and a splash of dry white wine before Yukon Gold potatoes simmer away in savory chicken broth with fresh thyme and bay leaf. Once the potatoes turn fork-tender, everything gets blended into a silky, pale-gold puree, then finished with a swirl of heavy cream for that classic, spoon-coating richness. A sprinkle of fresh chives on top adds a pop of color and a little sharp bite to balance all that creamy comfort. It's cozy, satisfying, and endlessly scoopable straight from the pot, making it a genuinely solid choice for a gluten free dinner rotation. Ladle it into your favorite bowl and let the potatoes and leeks do all the talking.
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Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the leeks and 1 tsp kosher salt, stirring to coat, and cook until softened and wilted, about 10–12 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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