• 3 sprigs fresh thyme
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 cup heavy cream
• Chives, finely chopped, for serving

Instructions

1. Peel off the outer layer of the leeks and chop off the bottoms. Then cut each one in half length-wise. Leeks are very dirty so rinse thoroughly by pushing the layers apart and rubbing out any dirt under running water.
2. Roughly chop the leeks.
3. Peel the garlic and crush under your knife.
4. Peel the potatoes and roughly chop into half-inch pieces.
5. Melt the butter in a large soup pot over medium heat.
6. Add the leeks and garlic and cook until soft, but not browning, about 10 minutes.
7. Add the potatoes, broth, bay leaves, thyme, salt, and pepper.
8. Bring to a boil. Then cover and reduce to low heat.
9. Simmer until potatoes are very soft.
10. Remove the bay leaves and thyme.
11. Using an immersion blender, puree the soup until smooth.
12. Add the heavy cream and bring to back to a simmer.
13. For a thicker soup, let it simmer down. For a thinner soup, add stock to taste.

Notes: Depending on the saltiness of your broth, you may need to adjust the tsp of salt up or down.

Source: Once Upon a Chef – Jennifer Segal