Super Leek & Potato Soup

Ingredients:

• 3 large leeks, cleaned and thinly sliced (white and light green parts only)

• 2 tablespoons unsalted butter or olive oil

• 2 garlic cloves, minced

• 1 large onion, diced

• 4 cups peeled and diced potatoes (about 4-5 medium-sized potatoes)

• 6 cups vegetable or chicken broth

• 1 cup heavy cream or milk (optional)

• 2 bay leaves

• 1 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt, or to taste

• Fresh chives or parsley, chopped, for garnish

• Croutons, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes, or until softened and slightly translucent.

2. Add the garlic and onion to the pot and cook for an additional 2-3 minutes, or until fragrant.

3. Stir in the diced potatoes, making sure they are well coated with the leek mixture. Cook for another 2-3 minutes.

4. Add the vegetable or chicken broth, bay leaves, dried thyme, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.

5. Remove the bay leaves from the soup. If you prefer a smooth texture, use an immersion blender to blend the soup directly in the pot. Alternatively, you can blend it in batches using a countertop blender, being careful with the hot liquid. If you like a chunkier soup, feel free to skip this step.

6. Stir in the heavy cream or milk, if using, and let the soup simmer for another 2-3 minutes to heat through. Taste the soup and adjust the seasoning with more salt and pepper, if needed.

7. Ladle the soup into bowls and garnish with chopped chives or parsley. You may also top the soup with croutons for added crunch, if desired.

Serve the Super Leek & Potato Soup hot with crusty bread or a side salad for a complete and satisfying meal. Enjoy!