Creamy Carrot and Leek Soup

Ingredients

Olive oil

2 tablespoons

Leeks

2, cleaned and sliced

Onion

1, diced

Garlic

2 cloves, minced

Carrots

4, peeled and chopped

Potato

1 large, peeled and diced

Fresh thyme

1 teaspoon, chopped

Vegetable broth

4 cups

Heavy cream

1/2 cup

Salt

to taste

Black pepper

to taste

Chives

for garnish, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the sliced leeks, diced onion, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Stir in the chopped carrots, diced potato, fresh thyme, salt, and black pepper. Mix well to ensure the vegetables are coated with the oil.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the carrots and potatoes are tender.
5. Using an immersion blender or a standard blender, carefully puree the soup until it is smooth and creamy. If using a standard blender, allow the soup to cool slightly before blending in batches.
6. Return the pureed soup to the pot and stir in the heavy cream. Heat over low heat until warmed through, but do not boil.
7. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
8. Serve the soup hot, garnished with freshly chopped chives for a pop of color and flavor.