From My Kitchen: Potato Leek Soup

Hands down, this is my favorite soup. And it is sooooo easy to make, with very few ingredients. I make it several times a year, summer, winter, whenever. It’s just a great lunch, and it is easy to transport to work or school. Make sure you have a good blender, or even better: an immersion blender, handy, you are going to need it. This soup is healthy, filling, and most of all super delicious.

What you’ll need:

2 tbsp olive oil
2 tbsp unsalted butter
1 pound potatoes, peeled and cut into small cubes
2 – 3 leeks, cleaned, cut into small pieces
2 garlic cloves, minced
salt and pepper to taste
5 cups vegetable broth
1/2 cup heavy cream
1 -2 Bay Leaves
fresh thyme

Heat the oil and the butter in a large sauce pan. Add the leek pieces and sauté for about 5 minutes over medium heat. Add garlic and sauté for another 2 minutes.

Add vegetable broth, potatoes, Bay leaf and thyme. Bring to a boil, then simmer over low/medium heat for 35 minutes, or until potatoes are soft. Remove the Bay leaf and the stems of the thyme. Use your immersion blender to blend the contents into a smooth consistency. Add heavy cream and simmer for another 4 to 5 minutes. Add salt and pepper to taste.