Creamy Potato Leek Soup

From a YouTube video Watch the original

Ingredients

• 3 large leeks
• 2 pounds Yukon Gold potatoes
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 bay leaf
• 2-3 sprigs of thyme
• 1 teaspoon kosher salt
• 4 cups vegetable broth
• Extra Virgin olive oil, for drizzling
• Thinly sliced chives, for garnish
• Freshly cracked black pepper, for garnish

Instructions

1. Clean and slice the leeks, then sauté them in olive oil until softened.
2. Add minced garlic, potatoes, bay leaf, thyme, salt, and vegetable broth to the pot. Bring to a boil, then simmer until potatoes are fork-tender.
3. Remove bay leaf and thyme sprigs, then blend the soup until smooth using an immersion blender or regular blender.
4. Adjust the thickness by adding extra broth if desired.
5. Serve the soup hot, drizzled with olive oil, and garnished with chives and black pepper. Enjoy!

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