Potato Leek Soup

• 2 tbsp olive oil (plus more for serving)
• 4 large leeks (white and light green parts only, roughly chopped (about 5 cups))
• 2 lb Yukon Gold potatoes (peeled and chopped)
• 3 garlic cloves (sliced)
• 2 tbsp fresh thyme (stems removed)
• 1½ tsp salt
• ½ tsp black pepper
• 6 cup low sodium vegetable broth
• 2 bay leaves
• ½ cup sour cream
• Fresh chopped chives (for garnish)

Instructions

1. In a large pot over medium heat, heat the oil. Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes.
2. Add the potatoes, garlic, thyme, salt and pepper, and cook until fragrant, stirring frequently for 5 minutes.
3. Add the vegetable broth and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender. Remove the bay leaves and discard.
4. Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and serve with a drizzle of olive oil and fresh chives, if desired.