Simple Potato Leek Soup

Ingredients

• 3-4 medium-to-large leeks (use the white parts) (sliced )
• 2 pounds Russet potatoes (peeled & diced)
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 4 cups chicken broth or stock (or use veg broth)
• 1 cup water
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• pepper (to taste)

Instructions

1. 1

   Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt - it likes to hide).

2. 2

   Add the butter to a large soup pot and sauté the leeks for about 7-10 minutes or until they're softened/wilted.

3. 3

   Stir in the garlic and cook for 1 minute.

4. 4

   Add the broth, water, potatoes, and thyme to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, cover the pot with the lid slightly ajar and reduce the heat so it's simmering for 15-20 minutes or until the potatoes are very soft.

5. 5

   Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (you may want to let the soup cool a bit first). Season soup with salt & pepper. If the soup is too thick, simply add in some more chicken broth.