• Let’s dive into the preparation. I promise, this is easier than you may think!

Step 1: Gather Your Ingredients

• Make sure you have all the ingredients on hand. It helps streamline the cooking process. I find it’s the little things—measuring everything beforehand—that keep cooking fun and breezy.

Step 2: Sauté the Vegetables

• In a large pot, for starters, heat the butter and olive oil over medium heat. Once melted, add the diced onion. Cook until it turns translucent, usually around 5 minutes. Then, toss in the leeks. You want them to soften, about another 5-7 minutes. Stir frequently. The smell? Incredible.

Step 3: Add the Potatoes

• Next, drop in your cubed potatoes. Stir everything to mix. It truly is the foundation at this point, blending those sweet flavors of leeks and onions with the heartiness of potatoes.

Step 4: Incorporate Liquids

• Pour in the water and the whole milk. Toss in the bouillon cubes as well as the bay leaf and dried thyme. I find that the inclusion of liquid at this moment helps all the ingredients marry well.

Step 5: Simmer

• Bring the pot to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes. This allows the potatoes to soften without disintegrating too fast.

Step 6: Blend the Soup

• Remove the bay leaf and blend the mixture using a hand blender or transfer it to a stand blender. I like my soup creamy but with just a hint of texture, so I blend until it’s smooth yet not completely void of any potato bits.

Step 7: Season and Serve

• Now, it’s time for the final seasoning. Taste and adjust the salt and pepper. Serve hot, perhaps with a sprinkle of fresh herbs or a drizzle of olive oil.