4 tablespoons butter (If you have any chicken fat or schmaltz on hand, swap in half the butter for chicken fat)
1 cup Vidalia onions, chopped
5 cups leeks chopped, white only and cleaned of sand
1 cup celery chopped
½ cup celery leaves
2 tablespoons fresh garlic, minced
1 ½ pounds yellow potatoes, such as Yukon Gold, peeled and diced
1 pound Russet potatoes, peeled and diced
2 bay leaves
4 thyme sprigs
1 teaspoon sea salt (depending on how salty your chicken stock is)
½ teaspoon white pepper
1 cup heavy cream
Chives chopped, for garnish
In a 4-5 quart stock pan, melt butter over medium heat (and chicken fat if you have it) and add onions, leeks, celery and celery leaves and saute for ten minutes or until soft. Add garlic and cook two more minutes.
Add both potatoes and stock and increase heat.
Tie the bay leaves and fresh thyme together with butcher’s twine and add along with salt and pepper.
Bring to a boil and lower to a simmer and simmer 15-20 minutes or until the potatoes are tender.
Remove thyme and bay leaf and discard.
Puree with an immersion blender then stir in the cream and taste. Season if needed.
Serve with chopped fresh chives.
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