Potato Leek Soup

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Instructions

1. 1

   Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.

2. 2

   Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.

3. 3

   Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.

4. 4

   Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.

5. 5

   Uncover and remove thyme and bay leaf.

6. 6

   Use an immersion or countertop blender to blend the soup until smooth.

7. 7

   Stir in chives and hot sauce (optional).

8. 8

   Allow to cool 2 minutes and serve.

9. 9

   Enjoy!

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