3 Tbsp butter
4 leeks-white & light green parts only, cleaned & roughly chopped
3 cloves of garlic, minced
2 lbs. Yukon Gold potatoes, peeled & chopped
6 c. chicken or vegetable Stock
1 fresh sprig of thyme
1 tsp salt & pepper
1 c. heavy cream
Melt butter in a large soup pot over medium heat. Add leeks & garlic and cook until soft. Add potatoes, stock, thyme, salt & pepper. Bring to a boil, then cover and simmer until potatoes are tender & breaking down, about 20 minutes. Add heavy cream. Bring to a simmer and adjust seasoning with salt & pepper. Serve hot and garnish with fresh chives or crispy bacon bits.
Tamara Barkowsky, Nuru Coffee Bar, 513-6th ave. New Denver, 250-358-2733. Try Tamara’s “New Denver Sourdough” with it. And soup every day.