Potato Leek Soup

Steps

1. Slice off the green leaves of the leeks and discard them.
2. Slice the lighter portion of the leeks in half, lengthwise.
3. Clean the sliced leeks thoroughly by rinsing them under cold running water or placing them in a large bowl of water to remove all dirt and debris.
4. Peel the potatoes and slice them into two small chunks, about the same size for even cooking.
5. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
6. Add the cleaned leeks and sauté them for about eight to 10 minutes until they have softened (do not brown).
7. Mince two garlic cloves and stir them into the pot with the leeks for another minute.
8. Add the chopped potatoes, one bay leaf, two to three sprigs of thyme, 1 teaspoon of kosher salt, and four cups of vegetable broth or chicken broth to the pot.
9. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 15 to 20 minutes until the potatoes are fork tender.
10. Remove the lid from the soup and give it a stir.
11. Use tongs to remove the bay leaf and thyme sprigs (or woody stems).
12. Check that the potatoes are fully cooked by poking them with a fork; if the fork slides through easily, they are ready for blending.
13. Blend the soup using an immersion blender or in batches in a regular blender until desired consistency is reached (smooth or chunky).
14. If a thinner soup texture is preferred, add one to two cups of extra broth and simmer briefly.
15. Serve the potato leek soup topped with a drizzle of extra virgin olive oil, thinly sliced chives, and freshly cracked black pepper.