Potato and Leek Soup

Instructions

1. 1

   Clean the leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove any dirt. Slice only the white and light green parts into thin half-moons.

2. 2

   Peel and dice the potatoes into 1-inch cubes. Keep them in cold water until ready to use to prevent browning.

3. 3

   In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5-6 minutes, stirring occasionally, until softened but not browned.

4. 4

   Add the diced potatoes, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until the potatoes are very tender.

5. 5

   Remove the bay leaf and discard. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer in batches to a regular blender.

6. 6

   Stir in the heavy cream and season with salt and white pepper to taste. Heat through for 2-3 minutes but do not boil.

7. 7

   Ladle into bowls and garnish with freshly chopped chives. Serve hot with crusty bread if desired.