Instant Potato Leek Soup

Ingredients

• 1 large Leeks
• 300 g Yellow potatoes
• 2 cups Vegetable or chicken broth
• 1 tbsp Unsalted butter
• 2 cloves Garlic(optional)
• 2 tbsp Heavy cream(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Dried thyme(optional)

Instructions

1. 1

   Prep (10 minutes): Trim and slice the leeks (use the white and light green parts). Peel and dice the potatoes into small 1/2-inch cubes. Mince the garlic if using.

2. 2

   Cook (25 minutes): In a pot, melt the butter over medium heat. Add leeks and cook 5 minutes until softened. Add garlic (if using) and thyme (if using) and cook 30 seconds. Add potatoes and broth, bring to a simmer, then cook 15–18 minutes until potatoes are tender.

3. 3

   Blend and finish: Turn off heat. Blend the soup until silky (use an immersion blender or carefully blend in batches). Stir in cream (if using). Season with salt and black pepper to taste, then serve hot.