Enhanced Leek and Potato Chowder

Ingredients

Butter

2 tablespoons

Leeks

3 large, cleaned and sliced

Potatoes

4 medium, peeled and diced

Chicken or vegetable broth

4 cups

Bay leaf

1

Thyme

1 teaspoon, dried or 2 teaspoons fresh

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Chives

2 tablespoons, finely chopped for garnish

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the sliced leeks to the pot, cooking until they are soft and translucent, about 5 minutes. Stir occasionally to prevent browning.
3. Introduce the diced potatoes, broth, bay leaf, thyme, salt, and pepper to the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the chowder simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
5. Remove the bay leaf from the pot. Using an immersion blender, blend about half of the soup until smooth, or alternatively, use a potato masher to mash some of the potatoes for a chunkier texture.
6. Stir in the heavy cream and heat the chowder on low for an additional 5 minutes, making sure not to boil.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Ladle the chowder into bowls and garnish with freshly chopped chives before serving.