Put together leeks: Trim off the basis ends of the leeks and break up every leek lengthwise. Slice white and light-weight inexperienced elements 1/4-inch-thick. Place sliced leeks in a bowl of chilly water and swish the leeks round, separating layers, and letting any sand/grime fall to the underside. Scoop the leeks out (leaving the grit on the backside) and drop right into a colander to shake them off. It’s superb in the event that they’re nonetheless damp.
Put together potatoes: Peel potatoes and place potato peels in a bowl of chilly water, in order that they don’t discolor whilst you make the soup. Slice potatoes 1/4-inch-thick.
Make the soup: Warmth a medium-sized soup pot over medium-high warmth and add butter. As soon as melted, add drained leeks, garlic, 1 teaspoon kosher salt, and plenty of grinds of black pepper. Prepare dinner leeks, stirring sometimes, till softened however not browned, about 7 to 10 minutes.
Add the broth, sliced potatoes, and bay leaf and convey to a simmer. Cowl the pot and simmer over medium-low warmth till the potatoes are tender, about quarter-hour. It’s best to simply have the ability to break the potatoes up with a spoon.
Make the crispy skins: Whereas the soup simmers, drain potato peels and pat them dry. Line a baking sheet with parchment paper. Place peels on parchment and drizzle with olive oil, then sprinkle with salt. Toss to evenly coat then unfold them out in a single layer. Bake peels for 10 to fifteen minutes, till dry and crisp. Verify in on the 10-minute mark and add extra time solely as wanted. As soon as crisp, take away from the oven and put aside.
End the soup: As soon as potatoes are tender, take away and discard bay leaf, and use an immersion blender or switch the soup to an upright blender and mix to desired consistency. My household doesn’t like absolutely pureed soups (they’re improper, however…) so I solely half-blend mine. Style and add extra seasoning as wanted; I normally want at the least one other teaspoon of salt and way more pepper.
To serve: Ladle soup into bowls. Squeeze lemon juice over every, then dollop generously with bitter cream, swirling it in. Bathe every soup with chives, and sprinkle the highest with some crispy skins, serving the remainder on the facet. Eat straight away.
Do forward: I preserve the toppings separate once I retailer the leftover soup. It retains within the fridge for as much as 5 days.
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