5cupslow-sodium chicken brothor vegetable if you want to keep this vegetarian
1poundrusset potatoespeeled and diced
3/4cupheavy cream
1 1/4teaspoonssalt
1teaspoonblack pepper
sour creamfor garnish
parsleyfor garnish
Instructions
Remove the bottoms and dark green tops of the leeks. You'll only use the light green and white part.
Place the cut up leeks in cold water and allow to soak for a few minutes to remove any dirt. Use a slotted spoon to remove the leeks from the water.
In a soup pot melt butter over medium heat. When butter is melted add leeks and thyme. Cook 5 - 7 minutes or until leeks are softened. Pour in chicken broth.
Stir in potatoes and cook until fork tender, about 10 minutes.
Spoon some of the hot broth into the heavy cream to temper it. Pour the tempered half and half into the soup. Season with salt and pepper.
Use an immersion blender to blend the soup until smooth, adjust seasoning if needed. If you do not have an immersion blender, carefully transfer the soup to a blender, in batches if needed, and blend until smooth. Return to the pan and heat until warmed.
Ladle into warm soup bowls, top with a dollop of sour cream and a sprinkle of parsley. Serve.
Notes
Nutrition information for estimation purposes only.