Potato Leek Soup - Talley Farms Box

Ingredients

• Soups
• 3 tablespoons unsalted butter
• 4 leeks, white and light green parts only, roughly chopped
• 3 cloves garlic, peeled and smashed
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
• 7 cups low sodium chicken or vegetable broth
• 2 bay leaves
• 1 sprig fresh thyme, plus more for garnish if desired
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup heavy cream
• Chives, finely chopped (optional)
• Melt the butter over medium heat in a large soup pot. 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, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Leeks , Potatoes
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