Carrot and Leek Soup

Ingredients

• Chives - For garnish
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon
• Potato - 1 medium, peeled and chopped
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Leeks - 2 large, white and light green parts only, sliced
• Carrots - 1 pound, peeled and chopped

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the leeks, onion, and garlic. Sauté until softened, about 5 minutes.
3. Add the carrots, potato, thyme, salt, and pepper. Stir well to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
7. Taste and adjust the seasoning if needed.
8. Serve the soup hot, garnished with chopped chives.