Leek and Potato Chowder

Ingredients

• Chives - 2 tablespoons, chopped (for garnish)
• Heavy cream - 1 cup
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Chicken or vegetable broth - 4 cups
• Potatoes - 4 medium, peeled and diced
• Leeks - 3 large, white and light green parts only, thinly sliced
• Butter - 4 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the diced potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Remove the bay leaf from the pot.
5. Using an immersion blender or a regular blender, puree about half of the soup until smooth. Alternatively, you can use a potato masher to mash some of the potatoes.
6. Stir in the heavy cream and heat the soup for an additional 5 minutes.
7. Season with additional salt and pepper if needed.
8. Serve the chowder hot, garnished with chopped chives.