It's a smooth and creamy pureed soup made with a handful of basic ingredients, but the two main highlights of the soup are the fresh leeks and russet potatoes. It's a perfectly sip-able, deliciously tasty, and completely cozy and comforting soup!
Cut the leeks between the white and light green portion and the dark green portion. Slice in half through the length of every portion (creating 6 portions).
Rinse to remove dirt and debris, shake away excess water. Layer together the darker green portions into 2 snug portions then wrap and tie with kitchen twine (can refer to photos).
Cut remaining white and light green portion into 1/4-inch slices (you should have about 6 cups).
Melt butter in a large pot over medium-low heat. Add chopped leeks, season lightly with salt and saute until starting to soften, about 6 to 8 minutes. Add garlic and saute 2 more minutes.
Pour in white wine and chicken broth, add tied greens (upper leaves) of the leeks, russet potatoes, thyme, bay leaves and season with salt to taste. Press down with a wooden spoon to submerge potatoes and leeks as much as possible.
Bring to a simmer over medium-high heat. Cover then reduce heat to medium-low and simmer until potatoes are very tender, about 17 to 20 minutes.
Remove soup from heat. Remove leek greens (leaves) using tongs then press agains side of pan with a wooden spoon to extract juices, discard. Remove thyme sprig and bay leaves, discard.
Add sour cream and heavy cream and whisk until smooth. Can rewarm over low heat if needed (don't simmer or the sour cream can curdle).
Garnish servings with chives, olive oil if desired, and a little black pepper.
Olive oil and baguette not included in nutrition estimate.
For the toasted baguette slices I like to brush lightly with olive oil then rub with a halved garlic clove. From there toast in a countertop toaster oven or on a baking sheet set underneath the broiler of an oven.