Creamy Leek Soup (Print Version)

# Ingredients:

01 - 3 tablespoons of unsalted butter
02 - 4 large leeks (use only the white and pale green parts)
03 - 3 smashed garlic cloves
04 - 2 pounds of Yukon Gold potatoes
05 - 7 cups chicken or vegetable stock
06 - 2 bay leaves
07 - A few sprigs of fresh thyme
08 - 1 cup heavy cream
09 - Chopped fresh chives for decoration
10 - Salt and black pepper as needed

# Instructions:

01 - Rinse the leeks well to get rid of dirt, then slice only the pale green and white sections.
02 - Heat butter in a pot, then cook the garlic with leeks until they're soft and glossy.
03 - Toss in potatoes, stock, thyme, and bay leaves. Let things bubble away until the potatoes soften up.
04 - Fish out thyme and bay leaves, then use a blender—stick or regular—to puree till velvety.
05 - Mix in cream, warm it gently, adjust salt and pepper, and sprinkle with chives before serving.

# Notes:

01 - Enjoy it warm or cold, like Vichyssoise.
02 - Keep it freezer-friendly if you skip the cream.
03 - Top it with whatever you like to switch things up!

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