Potato and Leek Soup

Trim and thoroughly wash the leeks, removing the dark green tops, then slice the white and light green parts into thin rounds. Peel the potatoes and cut them into roughly 1-inch cubes.

In a large heavy-bottomed pot, heat the butter and oil over medium heat until the butter is melted and foaming subsides. Add the sliced leeks and cook, stirring occasionally, until softened and translucent but not browned.

Stir in the coriander powder and black pepper, coating the leeks evenly with the spices and cooking for one minute to bloom the aromatics.

Add the cubed potatoes and the bay leaf to the pot, then pour in enough water or light stock to fully submerge the vegetables by about an inch.

Bring the soup to a boil over medium-high heat, then reduce to a steady simmer and cook uncovered until the potatoes are completely tender and easily pierced with a fork.

Remove and discard the bay leaf, then use an immersion blender to puree the soup to a smooth, velvety consistency, or blend in batches using a countertop blender.

Return the soup to low heat and stir in the milk or cream until fully incorporated, adjusting the consistency with additional liquid if needed. Season to taste with salt and pepper and heat gently without boiling.

Ladle the soup into warmed bowls and finish with a garnish of freshly snipped chives and a light drizzle of cream or a pat of butter before serving.