Ingredients:

  • 1 tbsp Extra virgin olive oil
  • 2 medium Leeks (white and light green parts only), cleaned and sliced
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Fresh thyme leaves
  • 1.5 lbs Russet potatoes, peeled and cubed
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 5 cups Low-sodium chicken broth
  • 1 cup 2% Milk
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 0.5 cup Plain Greek yogurt
  • 0.25 cup Fresh chives, minced

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the sliced leeks and diced celery. Sauté for 5–7 minutes until translucent and just beginning to brown at the edges.
  2. Add the minced garlic and fresh thyme to the pot. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
  3. Add the cubed Russet and Yukon Gold potatoes to the pot. Pour in the broth, ensuring potatoes are fully submerged. Bring to a boil, then reduce heat and simmer for 25 minutes until potatoes are fork-tender.
  4. Using an immersion blender, blend approximately 1/3 to 1/2 of the soup directly in the pot to achieve a creamy consistency while leaving some chunks for texture.
  5. Stir in the milk and season with salt and black pepper. Remove from heat and stir in the Greek yogurt until fully incorporated.
  6. Garnish with fresh chives before serving. Optional toppings like sharp cheddar or crumbled bacon can be added if desired.