Potato Leek Soup

Serves:6

3 Tbsp unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about5 cups)

3 cloves garlic, peeled and smashed

2 lbs Yukon Gold potatoes, peeled and roughy chopped into 1/2 inch pieces

7 cups low sodium chicken or begetable broth

2 bay leaves

3 sprigs fresh thyme 

1 tsp salt

1/4 tsp ground black pepper

1 cup heavy cream

chives, finely chopped, for garnish 

Melt the butter over medium heat in a large soup pot.  Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.  Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.  Cover and turn the heat down to low.  Simmer for 15 minutes, or until the potatoes are very soft.

Fish out the thyme sprig and bay leaves, then puree the soup with a hand held immersion blender until smooth.  (Alternatively, use a standard blender to puree the soup in batches) Add the heavy cream and bring to a simmer.  Taste and adjust seasoning with salt and pepper.  If soup is too thin, simmer until thickened.  If it's too thick, add water or stock to thin it out.  Garnish with fresh herbs if desired.