====== Potato Leek Soup ======

===== INGREDIENTS =====

  * 3 tablespoons unsalted butter
  * 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  * 3 cloves garlic, peeled and smashed
  * 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  * 7 cups chicken or [[vegetable_stock|vegetable stock]]
  * 2 bay leaves
  * 3 sprigs fresh thyme
  * 1 teaspoon salt
  * 1/4 teaspoon ground black pepper
  * 1 cup heavy cream
  * Chives, finely chopped, for serving

===== INSTRUCTIONS =====

  - Melt the butter over medium heat in a large soup pot. 
  - Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  - Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. 
  - Cover and turn the heat down to low. 
  - Simmer for 15 minutes, or until the potatoes are very soft.
  - Fish out the thyme sprig and bay leaves
  - purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) 
  - Add the heavy cream and bring to a simmer. 
  - Taste and adjust seasoning with salt and pepper. 
  - If soup is too thin, simmer until thickened. 
  - If it's too thick, add water or stock to thin it out. 
  - Garnish with fresh herbs if desired.