2 pounds Yukon Gold potatoes, roughly chopped into 1/2-inch pieces
7 cups chicken or vegetable broth
1 tsp salt
3 fresh thyme sprigs - leaves removed
1/4 tsp black pepper
1 cup heavy cream
Chives, finely chopped, for serving
Instructions
Melt butter over medium heat in a large soup pot. Add leeks and garlic, stirring regularly, until soft and wilted, about 10 minutes.
Add potatoes, broth, thyme leaves, salt and pepper and bring to a boil. Cover and reduce heat to low. Simmer 15 minutes or until potatoes are very soft.
Puree soup with an imersion blender until smooth. Add heavy cream and bring to a simmer. Taste and adjust with salt and pepper. Garnish with chives.
