Leek Recipe

Prepare the leeks: Trim the root end and the tough green tops off the leeks, leaving only the white and light green parts. Slice the leeks lengthwise and rinse them thoroughly under cold water to remove any dirt trapped in between the layers.
Sauté the aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant and golden.
Cook the leeks and potatoes: Add the sliced leeks and diced potatoes to the pot. Stir occasionally, cooking for about 5 minutes until the leeks begin to soften.
Add the broth: Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and cook for 20-25 minutes, or until the potatoes are tender and fully cooked.
Blend (optional): For a creamy texture, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
Add cream (optional): Stir in the heavy cream, if desired, to make the soup richer and creamier. Season with salt and pepper to taste.
Garnish and serve: Ladle the soup into bowls, garnish with fresh parsley and thyme, and serve warm with crusty bread.