• 1 Bunch of Leeks (3 or 4 Leeks)
• 2 Tbsp Olive Oil
• 1/2 Tbsp Salt
• 1/2 Tsp Fresh Cracked Pepper
• About 3 Pounds Yukon Gold Potatoes or Butter Potatoes
• 3-4 Cloves Garlic, Minced
• 4 Cups Vegetable Broth
• 1 Cup White Cooking Wine (optional)
• 3 Stems of Thyme
• 1 Bay Leaf

Method-

Chop and thoroughly wash the leeks, only using the white parts. Dry on a paper towel.

Peel and Chunk the potatoes. Rinse and Drain.

In a large pot, heat the olive oil over medium low heat and sautee the leeks. Add in the salt and pepper and cook until tender, do not brown, about 8-10 minutes. Add in the garlic and cook for another minute. Add in the potatoes, broth, wine or water and bring to a low simmer. Place the bay leaf and thyme towards the top, but submerged. Cook for about 20-30 minutes, potatoes should be fork tender. Remove the bay leaf and thyme stems. Puree the soup using a blender, food processor or an immersion stick blender. You can choose the leave the soup a little chunky or velvety smooth! Serve and enjoy!