Potato Leek Soup (Print Version)

# Ingredients:

01 - 3 tablespoons butter.
02 - 4 large leeks, white and light green parts.
03 - 3 garlic cloves.
04 - 2 pounds Yukon Gold potatoes.
05 - 7 cups chicken or veggie broth.
06 - 2 bay leaves.
07 - 3 thyme sprigs.
08 - 1 teaspoon salt.
09 - 1/4 teaspoon pepper.
10 - 1 cup heavy cream.
11 - Chives for serving.

# Instructions:

01 - Melt butter and cook leeks and garlic until soft, about 10 minutes. Don't brown them.
02 - Add potatoes, broth, herbs, salt and pepper. Boil, then cover and simmer 15 minutes until potatoes are very soft.
03 - Remove herbs. Blend until smooth with immersion blender or regular blender in batches.
04 - Add cream and simmer. Adjust thickness with more broth if needed. Top with chives.

# Notes:

01 - Clean leeks well - they're often sandy.
02 - Freeze without cream up to 3 months.
03 - Blend in batches if using regular blender.

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