Ingredients
- 3 large leeks
- 2 pounds Yukon Gold potatoes
- 2 1/2 tablespoons olive oil
- 4 cloves garlic minced
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
Instructions
- Prep the vegetables: Clean and slice the leeks, using only the white and light green parts. Peel and dice the potatoes into small cubes.
- In a large pot, heat olive oil over medium heat. Add leeks and garlic, and sauté until leeks are slightly softened, at least 8 minutes. Add potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are fork-tender.
- Use an immersion blender to purée the soup until smooth. Stir in heavy cream and heat through. Adjust seasoning with salt and pepper if needed. Serve hot.
