Creamy Leek & Potato Soup: A Hug in a Bowl

Ingredients

• 2 tablespoons (30 ml) olive oil or unsalted butter
• 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (approximately 2 cups sliced)
• 2 cloves garlic, minced
• 1 teaspoon (5 ml) dried thyme or 2 sprigs fresh thyme
• 4 cups (950 ml) chicken or vegetable broth (low sodium preferred)
• 1 1/2 lbs (680g) Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (approximately 4 cups diced)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/2 cup (120 ml) heavy cream or crème fraîche or coconut cream (for a vegan option)
• Pinch of freshly grated nutmeg (optional) or pinch of red pepper flakes
• 2 tablespoons (30 ml) chopped fresh chives or parsley, for garnish
• Optional: Croutons, drizzle of olive oil, swirl of pesto for serving