Potato Leek Soup

Slice the stem and green leaves off the leeks, leaving the white and light green parts. Carefully trim off the roots.

Cut the white and light green parts of the leeks in half lengthwise, then slice crosswise into ¼-inch thick pieces.

Place the chopped leeks into a colander and rinse thoroughly under cold water to remove any dirt and debris.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened and fragrant but not browned.

Add the minced garlic and stir for another minute until fragrant.

Add the diced potatoes, kosher salt, bay leaf, fresh thyme sprigs, and vegetable broth to the pot.

Increase the heat to high and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork tender.

Remove and discard the bay leaf and thyme sprigs from the pot.

Use an immersion blender to blend the soup until it reaches your desired level of creaminess. Alternatively, you can carefully blend the soup in batches in a high-powered blender.

Ladle the soup into bowls. Top with freshly chopped chives and freshly ground black pepper before serving.