Leek & Potato Soup

https://www.onceuponachef.com/recipes/potato-leek-soup.html

Long Term Storage: Frozen without cream for 3 months, defrost in fridge for 12 hours and cook over stove top with cream

INSTRUCTIONS

1. 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.

   • 3 tablespoons unsalted butter

• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

• 3 cloves garlic, peeled and smashed

1. Add, cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces

• 7 cups low sodium chicken or vegetable broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

1. Fish out the thyme sprig and bay leaves, then 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.

• 1 cup heavy cream

• Chives, finely chopped, for serving