After slicing the leeks, place them in a large bowl of cold water and gently swish to loosen any dirt or grit. Let the grit sink to the bottom, then lift the leeks out with your hands or a slotted spoon and set aside. Do not pour the leeks through a colander, or the grit will redistribute.
In a large pot or Dutch oven set over medium heat, melt the Challenge Salted Butter until foamy. Add the sliced leeks and onion and cook, stirring occasionally, until softened and fragrant, about 8–10 minutes. Season lightly with salt.
Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the cubed potatoes, then pour in the broth. Add the bundle of fresh herbs and bring everything to a gentle simmer.
Reduce the heat and simmer uncovered for 15–20 minutes, until the potatoes are completely tender. Remove and discard the herb bundle.
Using an immersion blender, purée the soup until smooth, or leave it partially chunky if you prefer more texture. Stir in the half-and-half or cream, adding more to taste. Season with salt and pepper as needed.
Serve hot, finished however you like.
This soup is meant to be flexible and forgiving. You can easily swap or adjust based on what you have on hand or what you’re craving:
Toppings are where the personality really comes through. Try chili crisp, buttered croutons, grated Parmesan with parsley, a spoonful of gremolata, or serve it alongside a grilled cheese. The base stays the same — the finish is up to you.
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