Potato Leek Soup

Peel 2 pounds russet potatoes and cut into rough 1-inch chunks. Thinly slice the white parts of 3 medium leeks (about 3 cups). Thinly slice 3 medium scallions (about 1 cup); reserve about 1 tablespoon for garnish. Mince 3 garlic cloves.

Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and scallions and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the potatoes, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the edges of potatoes are a bit translucent and the leeks start to brown slightly, 3 to 4 minutes.

Add 1 (32-ounce) carton of vegetable broth. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer. Cover and cook until the potatoes are fork-tender, 15 to 17 minutes.

Turn off the heat. Add 1 cup whole milk and 1/3 cup sour cream, and stir to combine. Transfer to a stand blender in batches, and blend until smooth. (Alternatively, blend directly in the pot with an immersion blender for about 2 minutes.) Return the soup to the pot.

Cook over medium-low heat until heated through, 3 to 4 minutes. Taste and season with more kosher salt as needed. Serve topped with reserved scallions, a drizzle of olive oil, and freshly cracked black pepper if desired.