Creamy Leek Soup (Print Version)

# Ingredients:

01 - 3 tablespoons of butter, unsalted
02 - 4 large leeks, trimmed to white and light green only
03 - 3 smashed garlic cloves
04 - 2 pounds of Yukon Gold potatoes
05 - 7 cups of vegetable or chicken stock
06 - 2 bay leaves
07 - A few sprigs of fresh thyme
08 - 1 cup of heavy whipping cream
09 - A sprinkle of chopped chives for topping
10 - Salt and pepper for seasoning

# Instructions:

01 - Chop leeks into thin rounds after washing them to remove any dirt.
02 - In a large pan, melt the butter and sauté the leeks and garlic until they’re soft and clear.
03 - Pop in the potatoes, thyme, broth, and bay leaves. Let it cook gently till the potatoes are mushy.
04 - Fish out the herbs, then blend the soup until it’s silky. Use your immersion blender or regular one.
05 - Pour in the cream, heat it up a little, tweak the salt and pepper, then sprinkle some chives before serving.

# Notes:

01 - Serve it cold for Vichyssoise or warm as a cozy meal.
02 - Skip the cream before freezing to keep it fresh.
03 - Jazz it up with toppings like fried onions or crispy bacon.

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