A comforting and creamy potato and leek soup with a hint of herbs and a touch of creaminess.
Prepare the leeks by slicing them thinly and rinsing thoroughly to remove any dirt.
Leeks often have dirt trapped between their layers, so rinse them well under running water.
Peel and dice the potatoes into small chunks for even cooking.
Cut the potatoes into uniform pieces to ensure they cook evenly.
In a stock pot, combine the leeks, potatoes, garlic, thyme, black pepper, and salt with enough water to cover the ingredients.
Use a good-quality stock for added flavor instead of water.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 30 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Use an immersion blender to puree the soup until smooth.
For a chunkier texture, blend only half of the soup and leave the rest as is.
Stir in the cream and adjust the seasoning to taste.
Warm the cream slightly before adding to prevent curdling.
Serve the soup hot, garnished with fresh chives.
Serve with a slice of crusty bread for a complete meal.
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