Classic Potato Leek Soup

Ingredients

• Leeks

  raw

  2 cup or 178g

• Potato

  raw, with skin

  2 cup, diced or 300g

• Vegetable broth

  from bouillon, low-sodium

  3 cup or 720g

• Heavy whipping cream

  1 cup, fluid or 240g

• Thyme

  dried

  1 tsp, leaves or 1g

• Salt

  table

  ½ tsp or 3g

Directions

1. Rinse the sliced leeks thoroughly in cool water to remove any grit. Add the leeks, diced potatoes, and vegetable broth to a large pot.
2. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the potatoes are very tender, about 15 minutes.
3. Blend the soup until smooth using an immersion blender. If using a countertop blender, work in batches with the lid vented, then return the soup to the pot.
4. Stir in the heavy cream, dried thyme, and salt. Warm gently over low heat until heated through, about 5 minutes; do not boil.
5. Taste and adjust seasoning if needed. Serve hot and, if desired, garnish with a small pinch of thyme.