Ingredients

  • Leeks (about 3, sliced)
  • Potatoes (about 4, diced)
  • Shallot (diced)
  • Garlic (minced)
  • 4 tbsp butter
  • 4 cups chicken broth
  • Bay leaves
  • Thyme
  • Salt and pepper
  • 1 cup heavy cream

Directions

  1. Melt butter in pot and sauté the leeks and shallot until soft.
  2. Add the rest of the ingredients (except the heavy cream) and simmer until potatoes are cooked through.
  3. Blend the soup until creamy and stir in the heavy cream.
  4. Serve with bread or grilled cheese.