Creamy Potato and Leek Soup
2 leeks, tops removed and chopped fine
1 yellow onion, chopped fine
4 cloves garlic, minced
4 mediums Yukon gold potatoes, peeled and diced into ½ inch cubes
1/4 cup cream
4 cups vegetable broth
leaves from about 4-5 springs of thyme
1 tablespoon olive oil
1 tablespoon butter
In a stockpot, saute the leeks and onions in the olive oil and butter until soft.
Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper. Saute a few more minutes.
Add the potatoes and broth. (Add just enough broth to cover the potatoes plus about 1/4 of an inch.)
Simmer until the potatoes are tender.