Potato Leek Soup

Ingredients:

2 tablespoons unsalted butter
2 large leeks, white and light green parts only, roughly chopped 
3 cloves garlic, minced
1 pound russet potatoes, peeled and chopped into 1/2-inch pieces
5 cups chicken or vegetable broth
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup heavy cream
Chives, finely chopped, for serving

Directions:

Melt butter over medium heat in a Dutch oven or large soup pot. Add leeks and garlic and sauté, constantly stirring, until soft and wilted, about 10 minutes. Add potatoes, broth, thyme, salt and pepper, and bring to a boil. Cover and turn heat to low. Simmer for 15-20 minutes, until the potatoes are very soft.

Remove thyme sprigs. Puree the soup with a handheld immersion blender until smooth. Add heavy cream and bring to a simmer. Garnish with chives.

Pairs well with Pinot Gris/Pinot Grigio.