Ingredients

• 4 leeks, sliced into half-moons, white and light green parts only
• 3 Yukon Gold potatoes, peeled and diced
• 4 cup vegetable stock
• 2 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 bay leaf
• 2 fresh thyme, whole sprigs
• 0.5 cup heavy cream
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 1 pinch fresh nutmeg, grated
• 3 crusty baguette, sliced ½-inch thick
• 0.75 cup Gruyère cheese, grated
• 2 tablespoon fresh chives, chopped

Steps

1. Clean the leeks by slicing them in half lengthwise, rinsing between layers under cold water to remove any sand, then slice into half-moons about ¼-inch thick. Peel and dice the potatoes into ½-inch cubes.
2. Heat a large heavy-bottomed pot over medium heat and add the butter and olive oil together.
3. Once the butter is foaming, add the sliced leeks and a pinch of salt, stirring occasionally, and cook for 10 minutes until the leeks are softened and beginning to caramelize.
4. Add the diced potatoes to the pot and stir well to coat with the butter and oil, cooking for 2 minutes.
5. Pour in the vegetable stock, add the bay leaf and thyme sprigs, then bring to a boil over medium-high heat.
6. Once boiling, reduce the heat to medium-low and simmer for 15 minutes until the potatoes are completely tender and break apart easily with a fork.
7. While the soup simmers, preheat the oven to 375°F. Place the baguette slices on a baking sheet and toast for 3 minutes until lightly golden.
8. Remove the baguette slices from the oven, top each with 3-4 tablespoons of grated Gruyère, and return to the oven for 2 minutes until the cheese is melted and bubbly.
9. Remove the pot from heat and discard the bay leaf and thyme sprigs using a fine-mesh sieve or skimmer.
10. Use an immersion blender to purée the soup until completely smooth and creamy, working in batches if needed.
11. Stir in the heavy cream and season with sea salt, white pepper, and a pinch of fresh grated nutmeg. Taste and adjust seasoning as needed.
12. Ladle the soup into serving bowls and top each with a warm Gruyère crouton. Garnish with a small sprinkle of fresh chopped chives.