Description
Creamy, quick and easy...I didn't even add the cream!
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Directions
Melt the butter in a large soup pot. Add the leeks and garlic, stirring until soft and wilted, about 10 minutes. Adjust the heat so onions do not brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and simmer for 15 minutes or until the potatoes are soft.
Remove the thyme sprigs and bay leaves. Puree the soup with a hand-held immersion blender or use a standard blender (be careful!) Add the cream and bring to a simmer. Taste and adjust seasoning with salt and pepper.. Garnish with fresh chives as desired. (May be frozen without the cream for up to 3 months.)
6 servings
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Ingredients
 3 T. butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped
7 cups chicken or vegetable broth
2 Bay leaves
3 sprigs fresh thyme
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup heavy cream
Finely chopped fresh chives for serving
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