Leek and Potato Soup

Ingredients

• 1 tablespoon butter
• 2 large leeks, trimmed, thinly sliced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 2 cups vegetable broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream

Directions

1. Melt the butter in a large pot over medium heat.
2. Add the leeks and garlic and sauté for 3-4 minutes, until softened.
3. Add the potatoes, broth, milk, thyme, and pepper. Bring to a boil, reduce heat, and simmer for 15 minutes, until the potatoes are tender.
4. Remove the soup from the heat and stir in the cream.
5. Using an immersion blender, blend the soup until smooth. (Alternatively, you can blend the soup in batches in a blender or food processor.)
6. Return the soup to the heat and simmer for an additional 5 minutes, to heat through.
7. Serve warm.

Interesting Facts

• Leeks are a member of the onion family.
• Potatoes are one of the most popular vegetables in the world.
• Vegetable broth is a great way to add flavor to soups and other dishes.