Potato Leek Soup Recipe

First, get your leeks ready. They tend to hold onto a lot of sand, so you'll want to give them a thorough cleaning: trim off the roots and the dark green tops, leaving just the white and pale green parts. Slice each leek lengthwise, but only halfway through, so you can fan out the layers. Rinse them well under cold running water, pulling back each layer to flush out any grit, then shake off the excess water and slice them into thin discs.

In a large pot or Dutch oven, melt the 2 Tbsp butter over medium-high heat. Add the sliced leeks, onions, and garlic, and sauté for roughly 3 to 5 minutes until they're tender and softened. Be careful not to let them brown; you want them to stay pale, otherwise, they can give the soup a bitter note.

Pour in the chicken broth and season with 1 Tbsp Worcestershire sauce. Bring the soup to a boil and let it cook for about 5 minutes.

Reduce the heat to low, cover the pot, and let it simmer gently for 25 to 35 minutes, or until the potatoes are fork-tender.