Leek and Potato Soup

Ingredients

2 tablespoons butter

2 tablespoons olive oil

5 leeks (including green part), washed and roughly chopped

1 small onion, roughly chopped

3 Yukon Gold potatoes, peeled and cubed

5-6 cups of chicken or vegetable broth

Salt and pepper

Thyme, to taste

Cream

Directions

1. In a large pot, heat olive oil and butter on medium heat.  Add leeks and onions and saute until tender, about 5 minutes. Add potatoes and thyme and continue to cook until slightly tender.

2. Add broth to cover vegetables; do not add all of the broth to prevent soup from becoming too liquid. 

3. Bring soup to a boil, reduce heat to medium-low, and cook until vegetables are very tender. Very seasoning and add some salt and pepper if necessary.

4. Once soup is cooked, transfer to a food processor and reduce to a puree. If the soup is too thick, add more broth. 

5. Serve hot, with a drizzle of cream and some croutons.