Ingredients
3 tablespoons Buona Cucina Leek Fused Oil or Garlic Infused Oil your choice
4 Large Leeks, white and light green parts only, roughly chopped (about 5 cups)
3 clove garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2 inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprig fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cups of heavy cream
chives finely chopped for serving
Directions
Over medium heat in a large soup pot put the oil. 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 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 by leaves, then puree the soup with a hand-held immersion blender until smooth. (alternatively, use a standard blender to puree the soup in batches. Add the heat are and bring to a simmer. Taste and adjust seasoning with salt and pepper. If the soup is too thin, simmer until thickened. If it’s too thick add water or stock to thin it out. Garnish with chives.