This easy leek and potato soup is perfect for chilly evenings! Start by chopping and cleaning some fresh leeks (rinse well to remove any grit!) then sauté them up with plenty of garlic, a bit of dried thyme, and some chopped butter potatoes. Add chicken stock (or vegetable stock!), cook until the veggies are soft, then purée with an immersion blender or hand blender until it's nice and smooth. Stir in some heavy cream, then serve with your favorite crusty bread recipe! With step by step photos.
