Warm up from the inside out! One of my favourite Potato and Leek Soup recipes that I love sharing with my family with a side of fresh bread and lots of love on a cool night. 

INGREDIENTS:

• 3 tbsp unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves crushed garlic
• 2 pounds white potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 cup heavy cream
• chopped chives, for serving

METHOD:

• Melt butter in a large pot over medium heat. Add the leeks and garlic, stirring regularly until soft and wilted (about 10 minutes). Adjust the heat as necessary so as not to brown.
• Add potatoes, broth, 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 potatoes are soft.
• Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer.
• Taste test! 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 chives.

Enjoy! Let me know if you make this recipe!