Classic Potato Leek Soup

Makes 3 servings. 

1.5 tablespoons unsalted butter
2 large Red Dog leeks, white and light green parts only, roughly chopped (about 5 cups)
2 cloves garlic, peeled and smashed
1 pound Red Dog German butterball potatoes, peeled and roughly chopped into ½-inch pieces
3.5 cups chicken or vegetable broth
1 bay leaf
1-2 sprigs fresh thyme
1/2 teaspoon salt
Ground black pepper to taste
1/2 cup heavy cream
Chives, finely chopped, for serving

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the 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 the potatoes are very soft.

Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches.) Add the heavy cream and bring to a simmer. Taste 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 herbs if desired.