Ingredients

• 3 tablespoons unsalted 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 into ½-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup heavy cream
• Chives, finely chopped, for serving

Steps

• Cut leeks up, clean thoroughly
• Add butter to pot, let it melt a bit
• Add Leeks and garlic
• Cook for ~10 minutes over medium low heat, don’t brown them, just soften
• Add broth, potatoes and spices
• Bring to boil, cover and let simmer ~30 minutes or until potatoes are soft
• Remove thyme and bay leaves
• Remove a few scoops of potatoes, immersion blend, add potatoes back
• Add cream
• Simmer for a few minutes, season to taste with salt and pepper