Creamy Potato Carrot and Leek Soup

Ingredients

• 2 tablespoons olive oil
• 2 leeks, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 2 large carrots, diced
• 3 large potatoes, peeled and diced
• 1/2 cup heavy cream
• Salt and pepper, to taste

Directions

1. In a large stock pot over medium heat, add olive oil. Once the oil is hot, add the leeks, garlic, and thyme. Cook for 3-5 minutes, stirring often.
2. Add the vegetable broth, carrots, and potatoes. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender.
3. Remove the soup from the heat and use an immersion blender to blend the soup until it's smooth and creamy. Alternatively, you can transfer the soup to a blender and blend until smooth.
4. Stir in the heavy cream and season with salt and pepper to taste. Serve warm.

Interesting Facts

• Leeks are a member of the onion family and are a great source of vitamins A, B6, C, and K.
• Carrots are a great source of beta carotene, which is converted into vitamin A in the body.
• Potatoes are a starchy vegetable and a great source of fiber and potassium.
• Heavy cream is a dairy product made from the cream that rises to the top of raw milk.